JP5852784B2 - Sweetener composition for baked food containing high-intensity sweetener - Google Patents

Description

The present invention relates to a sweetener composition that imparts an appropriate baked color and a preferred flavor to baked foods such as biscuits and cookies containing high-intensity sweeteners.

For baked confectionery such as biscuits, cookies and pudding, bakery foods such as bread and cake, and heated foods such as gratin, the baked color imparted by baking and the fragrant flavor are important factors in the taste. This baked color and flavor are mainly caramelized when sugar is turned brown by heating to produce a sweet and fragrant fragrance, and amino-carbonyl which produces a fragrant fragrance with brown substance (melanoidin) by reacting saccharide and amino acid at high temperature. Brought about by the reaction. Sugar is generally used for foodstuffs such as baked confectionery to give sweetness, but using sugar tends to darken the baked color. For this reason, it is necessary to reduce the amount of sugar in order to prevent the baked color from becoming too dark, but if the amount of sugar is reduced, there is a problem that sweetness is insufficient and the fragrance is impaired.

As a method of reducing the amount of sugar without reducing the flavor of the product and reducing the baking color when baking, for example, the amount of sugar added to the bread dough is limited to a necessary amount for yeast fermentation and a predetermined sweetness is produced. For this reason, a white bread manufacturing method has been proposed in which a strong sweetening ingredient (stevioside, glycyrrhizin, aspartame, etc.) is added to bread dough (Patent Document 1). According to this method, since only the amount of sugar necessary for yeast fermentation is contained, no baked color due to amino-carbonyl reaction is attached, and white bread having a specific fermentation odor and flavor is obtained. .
In addition, a sweetness heating product to which sweetness is imparted by kneading a high-intensity sweetener into a sweetness heating product dough has been proposed (Patent Document 2). In this method, a high-intensity sweetener is kneaded into the dough to impart an appropriate sweetness to the product, and a low-colored soluble sugar such as glucose, fructose, galactose, and xylose is used in combination. It is said that the color can be adjusted.
Furthermore, a bread having a baked color adjusted lightly, which includes at least one selected from sucralose, acesulfame potassium, thaumatin, and aritame and performs baking at 140 to 210 ° C. has been proposed (Patent Document 3). According to this method, it is said that by using a high-intensity sweetener such as sucralose as a sweetening ingredient in bread dough, baking can be performed at 140 to 210 ° C., and a baked light bread can be produced while having a good flavor. ing.

The conventional techniques described in Patent Documents 1 to 3 use high-intensity sweeteners as sweetening ingredients to compensate for the lack of sweetness associated with weight loss of sugar and to suppress browning due to sugar caramelization and amino-carbonyl reaction. Thus, the baking color is adjusted, and excessive consumption of sugar can also be prevented. However, high-intensity sweeteners have a sweetness that is several hundred to several thousand times that of sugar, and have the excellent performance of giving sweetness equivalent to sugar to foods with a small amount of addition, but the sweetness remains as a aftertaste. Therefore, it has a disadvantage that the taste is poor and, as a result, the taste quality is inferior to that of sugar. In addition, by reducing sugar, the generation of aroma components due to caramelization and amino-carbonyl reaction is suppressed, and the fragrance is insufficient, so the fragrant flavor generated by baking, especially like baked goods, affects the taste. In products, further improvement in taste has been demanded.

Japanese Patent Publication No. 6-22427 Japanese Patent Laid-Open No. 2002-199840 JP 2002-233299 A

The problem to be solved by the present invention is to suppress the unpleasant taste caused by the high-sweetness sweetener without losing the flavor of the low-calorie baked food with a reduced amount of sugar using a high-sweetness sweetener, It is to provide a baked food which is excellent in moderate baking color and taste and is preferable from the viewpoint of health.

As a result of repeated studies to solve the above problems, the present inventors have obtained (A) d-xylose and / or l-arabinose, (B) sensory stimulant, (C) quinic acid and (D) vanilla polyphenol. Using the water-containing organic solvent extract from the aroma component recovery residue of vanilla beans contained in a baked food containing a high-intensity sweetener, the unpleasant taste of the high-intensity sweetener is suppressed, and the baked food The inventors found that a baked food having an original appropriate baking color and fragrant flavor can be obtained, and completed the present invention.

The present invention is configured as follows.
(1) A sweetener composition for a baked food containing a high-intensity sweetener, comprising the following (A) to (D):
(A) d-xylose, and / or l- arabinose (B) containing the sensory stimulant (C) composition containing quinic acid or quinic acid (D) vanilla polyphenol, from aroma recovered residue vanilla beans The sweetener composition according to (1), further comprising a water-containing organic solvent extract (2) and (E) a high-intensity sweetener.
(3) The sweetener composition according to (2), wherein the high-intensity sweetener is aspartame, sucralose, acesulfame K, stevia, or neotame.
(4) Ginger extract or essential oil, capsicum extract or essential oil, salamander extract or essential oil, peppermint extract or essential oil, horseradish extract or essential oil, horseradish extract or essential oil 1 or 2 or more selected from the group consisting of spirantol, spirantol-extracted plant extract or essential oil, 6-gingerol, capsaicin, sanshool, l-menthol, piperine, and allyl isothiocyanate (1) The sweetener composition according to any one of to (3) .
(5) The sweetener composition according to any one of (1) to (4), further comprising at least one of (F) and (G).
(F) Green tea polyphenol or a composition containing green tea polyphenol
(G) A composition containing a rose family polyphenol or a rose family polyphenol (6) A composition containing a rose family polyphenol consists of a water of a rose family and / or a polar organic solvent extract. The sweetener composition according to (5).
(7) including the following (A) to (D),
(A) d-xylose and / or l-arabinose
(B) Sensory stimulating substance
(C) Quinic acid or a composition containing quinic acid
(D) a composition containing vanilla polyphenol, obtained by extracting the vanilla bean residue after removing the aroma component with a water-containing organic solvent,
The composition containing quinic acid comprises a coffee bean hydrolyzate containing a quinic acid derivative obtained by hydrolyzing a coffee bean extract and purifying the hydrolyzed product. A method for producing a sweetener composition for a baked food containing a sweetener.
(8) including the following (A) to (D),
(A) d-xylose and / or l-arabinose
(B) Sensory stimulating substance
(C) Quinic acid or a composition containing quinic acid
(D) a composition containing vanilla polyphenol, obtained by extracting the vanilla bean residue after removing the aroma component with a water-containing organic solvent,
The composition containing quinic acid comprises a purified product obtained by extracting tea leaves with water to obtain an extract, and then purifying the extract with an adsorbent. A method for producing a sweetener composition for a baked food containing a food material.
(9) including the following (A) to (D),
(A) d-xylose and / or l-arabinose
(B) Sensory stimulating substance
(C) Quinic acid or a composition containing quinic acid
(D) a composition containing vanilla polyphenol, obtained by extracting the vanilla bean residue after removing the aroma component with a water-containing organic solvent,
The composition containing the vanilla polyphenol is composed of a purified product obtained by extracting the vanilla bean residue after removing the aroma component with a water-containing organic solvent to obtain an extract, and then purifying the extract with an adsorbent. A method for producing a sweetener composition for a baked food containing a high-intensity sweetener.
(10) A method for producing a baked food containing a high-intensity sweetener, wherein the sweetener composition according to any one of (1) to (6) is kneaded into a dough and then baked.
(11) A method for improving the taste of a baked food containing a high-intensity sweetener, wherein the sweetener composition according to any one of (1) to (6) is kneaded into a dough and then baked.

The sweetener composition of the present invention is kneaded into a dough of a baked food containing a high-intensity sweetener and baked, thereby suppressing the unpleasant taste of the high-intensity sweetener, A baked food having a fragrant flavor can be obtained.

The baked food in the present invention is a food to which a fragrance and a baking color are added by heating at a high temperature. In addition to cookies, biscuits, cakes, rice crackers, breads, and the like that are obtained by heating dough made from wheat flour, rice flour, and the like, pizza, gratin, and the like are also included.

<(A) -1. d-Xylose>
d-Xylose is also referred to as wood sugar in the old days, and is a pentose sugar widely present in plants. Since sweetness is about 60% of that of sugar, it is rarely used as a sweetener. This property is used to improve flavor and as a colorant (Satoshi Yoshizumi et al., “A genealogy of sweetness and its science”, Mitsutoshi, 1986, p243). In the present invention, commercially available d-xylose as a food additive can be used without particular limitation.

<(A) -2. l-arabinose>
l-arabinose is a pentose sugar widely present in plants as a constituent of arabinoxylan. Since sweetness is about 50% of sugar, it is not often used as a sweetener, but by absorbing it into the body, it suppresses the action of sucrose, which is one of the enzymes. Increase in blood glucose level can be suppressed. In the present invention, l-arabinose marketed as a food additive can be used without particular limitation.

<(B) Sensory stimulating substance>
The sensory stimulant in the present invention refers to a substance that acts on the tongue and oral mucosa to stimulate temperature sensation and pain sensation. Specifically, menthol, menthyl acetate, menthyl lactate, menthyl 3-hydroxybutyrate, menthoxypropane-1,2-diol, menthone, menthone ketal, isomenton, isopulegol, camphor, sabinene hydrate, piperitol, n-ethyl -Compounds such as p-menthane-3-carboxamide, capsaicin, capsaicinoid, vanillyl alkanoate, vanillyl alkyl ether, piperine, gingerone, gingerol, sanshool, alkenyl isothiocyanate, p-hydroxybenzyl isothiocyanate, spiranthol and the like Plant extracts and essential oils are preferred, but preferably ginger extract, pepper extract, salamander extract, peppermint extract, pepper Extract, horseradish extract, horseradish extract, ginger essential oil, pepper pepper essential oil, salamander essential oil, peppermint essential oil, pepper essential oil, horseradish essential oil, horseradish essential oil, spirantol, Mention may be made of plant extracts containing spirantol, plant essential oils containing spirantol, 6-gingerol, capsaicin, sanshool, l-menthol, piperine, allyl isothiocyanate.

<(B) -1. Spirantol>
The spirantol used in the present invention is a pungent component contained in the family Asteraceae (Spilanthes acmella), Spirathes acmella var. Spirantol can be obtained by collecting and purifying from the plant, and can also be chemically synthesized. In the present invention, spirantol obtained by any method can be used and does not have to be highly purified. When the taste and smell of other components do not affect the flavor of the baked food, a plant extract or essential oil containing spirantol may be used without purification. From the viewpoint of safety, it is preferable to use an extract or essential oil obtained from a plant with dietary experience, and from the viewpoint of practicality such as supply, price, etc. It is particularly preferred to use an extract of

  Spirantol can be collected, for example, by extraction or distillation from whole or flower heads of Dutch sennici or Kibana holland sennici with high spirantol content. As an example of the extraction method by extraction, the flower head of Dutch sennici or Kibana holland sennici is dried and ground, and then extracted with an organic solvent to obtain an extract containing spiranthol. The organic solvent used for the extraction is not particularly limited, and alcohols such as methanol, ethanol, propanol and propylene glycol, ketones such as acetone, esters such as ethyl acetate, ethers such as diethyl ether, hexane, heptane, etc. Hydrocarbons can be used alone or in combination as appropriate. Polar organic solvents such as alcohols are preferred, and ethanol is particularly preferred from the viewpoint of safety. The solvent is removed from the obtained extract to obtain a spirantol-containing extract.

  The obtained spirantol-containing extract can be used as it is, but when the influence of ingredients other than spirantol contained in the extract on the flavor of food and drink becomes a problem, further molecular distillation, thin film It is preferable to use by increasing the spirantol content by using purification methods such as distillation and various chromatography alone or in combination. Moreover, you may use the essential oil of the plant containing a spirantol.

<(B) -2. Ginger extract>
As a ginger extract used in the present invention, a ginger root, stem and / or leaf that is a perennial herb belonging to the family Ginger is used as a raw material, and an extract extracted as it is or after being pulverized (raw or dried), Either a purified product of this extract or a juice obtained by squeezing and extracting the extract itself can be used.

The ginger extract used for this invention is a well-known thing, and there is no limitation in particular. For example, ginger extract includes ginger oil, ginger oleoresin, ginger extract and the like.

As an extraction method for obtaining the above ginger extract, a general extraction method can be used. For example, a method of immersing a dried product or a dried pulverized product in a solvent, under heating (normal temperature to the boiling point of the solvent). Range) A method of stirring can be mentioned. The obtained extract may be used as it is after removing solids by filtration or centrifugation, if necessary, or may be used after concentration of the solvent or drying by spray drying or the like.

Examples of the solvent used to obtain the extract include water, lower alcohols such as methanol, ethanol, propanol, and butanol, esters such as ethyl acetate, ethylene glycol, butylene glycol, propylene glycol, and 1,3-butylene alcohol. , Glycols such as glycerin, ethers such as diethyl ether and petroleum ether, polar solvents such as acetone and acetic acid, hydrocarbons such as benzene, hexane and xylene, among which water or alcohol is preferable. These solvents may be used alone or in combination of two or more.

The ginger extract obtained by the above extraction method may be further purified. For this purification, known methods for separating and purifying natural organic compounds can be used. Specific examples include adsorption / desorption using activated carbon, silica gel, polymer-based carrier, column chromatography, liquid-liquid extraction, fractional precipitation, and the like.

Alternatively, ginger essential oil may be used instead of the extract. Further, compounds (natural products, synthetic products) such as 6-gingerol and gingerol, which are main pungent components of ginger extract, may be used.

<(B) -3. Capsicum extract>
As the pepper extract used in the present invention, a fruit portion of Capsicum (Capsicum) is used as a raw material, which is extracted as it is or after being pulverized (raw or dried), or a purified product of these extracts or those Any squeezed juice obtained by squeezing and extracting itself can be used.

The pepper extract used in the present invention is known and is not particularly limited.

As an extraction method for obtaining the above-mentioned pepper extract, a general extraction method can be used. For example, in addition to general solvent extraction using water, hot water, an organic solvent, or a mixture thereof. , Distillation, pressing method and the like. The obtained extract may be used as it is after removing solids by filtration or centrifugation, if necessary, or may be used after concentration of the solvent or drying by spray drying or the like.

As a solvent used to obtain the above extract, water or lower alcohols such as methanol, ethanol, propanol and butanol, esters such as ethyl acetate, glycols such as ethylene glycol, butylene glycol, propylene glycol and glycerin, Examples thereof include ethers such as petroleum ether, polar solvents such as acetone and acetic acid, hydrocarbons such as benzene and hexane, and water or alcohol is particularly preferable. These solvents may be used alone or in combination of two or more.

Moreover, you may further refine | purify the pepper extract obtained by the said extraction method. For this purification, known methods for separating and purifying natural organic compounds can be used. Specific examples include column chromatography, azeotropic distillation with water, steam distillation, molecular distillation, liquid carbon dioxide extraction or supercritical fluid extraction.

Or you may use an essential oil of a red pepper instead of the said extract. Further, compounds (natural products, synthetic products) such as capsaicin which are the main pungent components of the pepper extract may be used.

<(B) -4. Salamander extract>
The salamander extract used in the present invention is Zanthoxylum Piperium DC. And its associated plant, Zanthoxylum piperium DC. Forma inerme Makino p. brevispinosum Makino), Pepper (Zanthoxylum Bungeanum Sieb. et Zucc.), Zanthoxylum Schinifolium Sieb. et Zucoc. lym planispinum Sieb. et Zucc.), etc., extracted from the raw or crushed material (raw or dried), a purified product of this extract, or a squeezed product obtained by squeezing itself Any juice can be used.

The salamander extract used in the present invention is known and is not particularly limited.

The site of the salamander used to obtain the above extract, that is, the extraction site can be used as it is or after pulverizing the leaves, flowers, bark, branches, fruits, pericarp or roots of the salamander. In consideration of the operability and workability, salamander seeds and seed coats are preferred.

As an extraction method for obtaining the above-mentioned salamander extract, a general extraction method can be used. For example, a material composed of an appropriate portion of a salamander can be cut, crushed, pulverized, or the like as necessary. After pretreatment, it can be obtained by extracting the components with an organic solvent, a water-containing organic solvent, water or the like.

As a solvent used for obtaining the above-mentioned salamander extract, any of a polar solvent and a nonpolar solvent can be used. For example, water or alcohols such as methanol, ethanol, propanol, and butanol, propylene Polyhydric alcohols such as glycol and butylene glycol, ketones such as acetone and methyl ethyl ketone, esters such as methyl acetate and ethyl acetate, chain and cyclic ethers such as tetrahydrofuran and diethyl ether, polyethers such as polyethylene glycol, Examples include hydrocarbons such as squalane, hexane, cyclohexane and petroleum ether, aromatic hydrocarbons such as toluene, halogenated hydrocarbons such as dichloromethane, chloroform and dichloroethane, and carbon dioxide. Considers methanol and safety and handling property in the use of the food or the like after the extraction, alcohols such as ethanol are preferable.

Alternatively, essential oil of salamander may be used in place of the extract. Moreover, you may use compounds (a natural product, a synthetic product), such as a sun shawl which is the main pungent component of a salamander extract.

<(B) -5. Peppermint extract>
The peppermint extract used in the present invention is made from leaves or whole grasses of peppermint belonging to the family Lamiaceae (Mentha pipertia L. aka mint mint). Any of an extract obtained by extracting it as it is or after being pulverized (raw or dried), a purified product of this extract, or a juice obtained by squeezing and extracting itself can be used.

The peppermint extract used for this invention is a well-known thing, and there is no limitation in particular.

As an extraction method for obtaining the extract, a general extraction method can be used. For example, in addition to general solvent extraction using water, hot water, an organic solvent, or a mixture thereof, Examples thereof include distillation and pressing methods. The obtained extract can be used with a peppermint extract obtained by adding operations such as concentration and drying, if necessary, after removing insoluble components by performing operations such as centrifugation and filtration as necessary.

As a solvent used to obtain the above extract, water or lower alcohols such as methanol, ethanol, propanol and butanol, esters such as ethyl acetate, glycols such as ethylene glycol, butylene glycol, propylene glycol and glycerin, Examples include polar solvents such as acetone and acetic acid, and water or alcohol is preferred. These solvents may be used alone or in combination of two or more. Moreover, it is preferable to use at room temperature or the temperature below the boiling point of a solvent.

Moreover, you may further refine | purify the peppermint extract obtained by the said extraction method. For this purification, a method used for separation or purification of a known natural organic compound using activated carbon, a synthetic resin adsorbent, an ion exchange resin or the like can be used. Specific examples include column chromatography, azeotropic distillation with water, steam distillation, molecular distillation, liquid carbon dioxide extraction or supercritical fluid extraction.

Alternatively, peppermint essential oil may be used in place of the extract. Further, compounds (natural products, synthetic products) such as l-menthol, which are main components of peppermint extract, may be used.

<(B) -6. Pepper extract>
As the pepper extract used in the present invention, the stems, roots, leaves, fruits, seeds, etc. of peppers belonging to the family Pepperaceae (Piper nigrum, also known as pepper) are used as raw materials. Any of an extract obtained by extracting it as it is or after being pulverized (raw or dried), a purified product of this extract, or a juice obtained by squeezing and extracting itself can be used.

The pepper extract used for this invention is a well-known thing, and there is no limitation in particular.

As an extraction method for obtaining the above extract, a general extraction method can be used, for example, general solvent extraction using water, hot water, an organic solvent, or a mixture thereof. be able to. For the obtained extract, a pepper extract obtained by adding operations such as concentration and drying as necessary after removing insoluble components by performing operations such as centrifugation and filtration as necessary.

Solvents used to obtain the above extract include water, lower alcohols such as methanol, ethanol, propanol and butanol, esters such as ethyl acetate, ethers such as petroleum ether, ethylene glycol, butylene glycol and propylene glycol. And polar solvents such as acetone and acetic acid. Among them, water, alcohol, or propylene glycol is preferable. These solvents may be used alone or in combination of two or more.

Further, the pepper extract obtained by the above extraction method may be further purified. For this purification, known methods for separating and purifying natural organic compounds can be used. Specific examples thereof include activated carbon, ion exchange, adsorption / desorption using a polymer carrier, column chromatography, and the like.

Alternatively, pepper essential oil may be used in place of the extract. Further, compounds (natural products, synthetic products) such as piperine, which are the main pungent components of pepper extract, may be used.

<(B) -7. Wasabi radish extract>
As a horseradish extract used in the present invention, stems, roots, leaves, seeds and the like of horseradish (Cochlearia Armoria L. wasabi radish) are used as raw materials. Any of an extract obtained by extracting it as it is or after being pulverized (raw or dried), a purified product of this extract, or a juice obtained by squeezing and extracting itself can be used.

The horseradish extract used in the present invention is known and is not particularly limited.

As an extraction method for obtaining the horseradish extract, a general extraction method can be used. For example, after pretreatment by cutting, crushing, or pulverizing as necessary, water, hot water, organic It can be obtained by extracting the components using a general solvent using a solvent or a mixture thereof.

Solvents used to obtain the above extract include water or lower alcohols such as methanol, ethanol, isopropanol and isobutanol, esters such as ethyl acetate, glycols such as ethylene glycol, butylene glycol, propylene glycol and glycerin. And ethers such as ethyl ether, polar solvents such as acetone and acetic acid, vegetable oils and fats such as olive oil and sesame oil, and water or alcohol are preferred. These solvents may be used alone or in combination of two or more.

The horseradish extract obtained by the above extraction method may be further purified. For this purification, known methods for separating and purifying natural organic compounds can be used. Specific examples include adsorption / desorption using activated carbon, ion exchange, column chromatography, liquid-liquid extraction, fractional precipitation, and the like.

Alternatively, horseradish essential oil may be used in place of the extract. Further, isothiocyanates (natural products, synthetic products) such as allyl isothiocyanate, which is a main pungent component of horseradish extract, may be used.

<(B) -8. This Wasabi Extract>
The horseradish extract used in the present invention is made from the root, leaves, stems, flowers, etc. of the horseradish (Wasabia japonica or Eutrema wasabi. Any of an extract obtained by extracting it as it is or after being pulverized (raw or dried), a purified product of this extract, or a juice obtained by squeezing and extracting itself can be used.

The horseradish extract used in the present invention is known and is not particularly limited.

As an extraction method for obtaining the above-mentioned horseradish extract, a general extraction method can be used. For example, after pretreatment by cutting, crushing, pulverizing, or enzymatic reaction as necessary, It can be obtained by extracting components using a general solvent using hot water, organic solvent, or a mixture thereof.

Solvents used to obtain the above extract include water or lower alcohols such as methanol, ethanol, isopropanol and isobutanol, esters such as ethyl acetate, glycols such as ethylene glycol, butylene glycol, propylene glycol and glycerin. , Ethers such as ethyl ether, polar solvents such as acetone and acetic acid, hydrocarbons such as hexane, and the like. Among these, water or alcohol is preferable. These solvents may be used alone or in combination of two or more.

Moreover, you may further refine | purify this wasabi extract obtained by the said extraction method. For this purification, known methods for separating and purifying natural organic compounds can be used. Specific examples include adsorption / desorption using activated carbon, ion exchange, column chromatography, liquid-liquid extraction, fractional precipitation, and the like.

Alternatively, the wasabi essential oil may be used in place of the extract. Further, isothiocyanates (natural products, synthetic products) such as allyl isothiocyanate, which are the main pungent components of this wasabi extract, may be used.

  In addition, since isothiocyanates such as allyl isothiocyanate are also contained in the mustard extract, the mustard extract and mustard essential oil can also be used as sensory stimulating substances. The mustard extract can be obtained by a method similar to the above method for obtaining the present horseradish extract using, for example, stems, roots, leaves, seeds and the like of Brassica juncea.

<(C). Quinic acid or a composition containing quinic acid>
Quinic acid (1,3,4,5-tetrahydroxycyclohexane-1-carboxylic acid) used in the present invention is widely present in plants as quinic acid derivatives such as chlorogenic acid, in addition to being present in a large amount in cranberry juice and the like, It can be obtained by a method such as extraction from a plant. It can also be chemically synthesized and is commercially available as a reagent. In the present invention, commercially available quinic acid can be used as it is as a sweetener composition, but in consideration of use as a sweetener composition in foods and drinks, edible properties such as fruit juice, tea, coffee, etc. It is preferable to use a composition containing quinic acid obtained from a plant raw material, and it is particularly preferable to use tea leaves and coffee beans that have a high quinic acid content and are easily available. Specifically, it can be obtained by extracting tea leaves with water according to the method described in JP-A-2007-14212. Moreover, according to the method described in Unexamined-Japanese-Patent No. 2001-321115, green coffee beans can be obtained by hydrolyzing with an alkali or an enzyme.

<(D). Vanilla polyphenol or composition containing vanilla polyphenol>
The vanilla polyphenol referred to in the present invention is not particularly limited to a production method or an extraction method as long as it is a polyphenol extracted from vanilla, and various vanilla polyphenols can be used. For example, it can be collected from so-called green beans immediately after fruit picking, fully aged beans, or extraction residues of spice extracts. The green beans immediately after fruit extraction are preferred as a raw material for a sweetener composition that is rich in versatility because it produces less vanillin and has less vanilla flavor. More preferably, the distillation or extraction residue after recovering aromatic components such as vanillin, anis alcohol, anisaldehyde, and benzaldehyde contained in the aged vanilla bean is advantageous from the viewpoint of effective use of unused resources and cost. In addition, the extract obtained has the advantage that it has less flavor and is versatile. The method for removing the aroma component is not particularly limited as long as it is a method capable of removing the aroma component, and examples thereof include a distillation method, a column method, and a solvent extraction method. Hereinafter, as an example of the distillation method, first, vanilla beans as a raw material are cut in order to increase extraction efficiency, preferably pulverized with a homogenizer or the like is placed in a distillation apparatus, and gradually heated under reduced pressure to remove aroma components. It can be removed as a distillate.

  Vanilla polyphenol can obtain the extract containing vanilla polyphenol by extracting the vanilla bean residue after removing an aromatic component with a water-containing organic solvent. The organic solvent used for the extraction is not particularly limited as long as it is an organic solvent miscible with water. Lower alcohols such as methanol, ethanol, propanol and isopropanol, polyhydric alcohols such as ethylene glycol, propylene glycol and glycerin Acetone, acetone and the like are exemplified, and one or a combination of two or more thereof can be used, but ethanol is preferably used. These organic solvents are used by mixing with water. The mixing ratio (mass) of the organic solvent and water is approximately 100: 5 to 900, preferably 100: 30 to 300. Hereinafter, when it illustrates about an extraction method, in the case of water-ethanol mixed solvent type | system | group (50:50 mass ratio) extraction, 1000 mass parts of mixed solvents are added with respect to 100 mass parts of extraction residues of vanilla beans, and it is several at 60-80 degreeC. Extraction containing vanilla polyphenol can be obtained by performing extraction for minutes to several hours, preferably 30 to 60 minutes, followed by filtration.

The obtained vanilla polyphenol-containing extract can be used as it is, but when the influence of ingredients other than vanilla polyphenol contained in the extract on the flavor of food and drink becomes a problem, further molecular distillation In addition, it is preferable to use by increasing the vanilla polyphenol content by using purification methods such as thin-film distillation and various chromatography alone or in combination.
Hereinafter, the purification method will be exemplified by treating the vanilla polyphenol-containing extract with an adsorbent, and the fraction adsorbed on the adsorbent contains polyphenol. Then, the polyphenol fraction is purified by eluting the adsorbed fraction with hydrous alcohol (such as ethanol). This polyphenol fraction can then be concentrated.

  The sweetener composition of the present invention comprises (A). d-xylose and / or l-arabinose, (B). Sensory stimulants, specifically ginger extract, pepper extract, salamander extract, peppermint extract, pepper extract, horseradish extract, this horseradish extract or ginger extract Essential oil, capsicum essential oil, salamander essential oil, peppermint essential oil, pepper essential oil, horseradish essential oil, horseradish essential oil, spirantol, plant extract containing spirantol, plant essential oil containing spirantol, 6- A component, extract, or essential oil that is one or more selected from the group consisting of gingerol, capsaicin, sanshool, l-menthol, piperine, allyl isothiocyanate, (C). Quinic acid or a composition containing quinic acid, and (D). Although it contains the composition which has vanilla polyphenol or vanilla polyphenol as an essential, it is further characterized by the following (F). Green tea polyphenols and / or (G). The effect can be heightened by combining rose family polyphenols.

<(F). Green tea polyphenol>
The green tea polyphenol referred to in the present invention is not particularly limited to the production method or extraction method as long as it is a polyphenol extracted from green tea leaves, and various green tea polyphenols can be used. For example, a polyphenol extract from green tea leaves can be prepared according to the methods described in JP-A-59-219384, JP-A-4-20589, JP-A-5-260907, JP-A-5-306279, etc. It can be obtained by concentrating an extract extracted with hot water or a water-soluble organic solvent. Commercially available products include Tokyo Food Techno Co., Ltd. “Polyphenone” (registered trademark), ITO EN Co., Ltd. “Theafranc” (registered trademark), Taiyo Kagaku Co., Ltd. “Sunphenon” (registered trademark), etc. It is not limited.

<(G). Rosaceae polyphenols>
The Rosaceae polyphenol referred to in the present invention is not particularly limited to the production method and the extraction method as long as it is a polyphenol extracted from a Rosaceae plant, and various Rosaceae plant polyphenols can be used. Examples of the Rosaceae plant include, but are not limited to, carica rose, rose of rose, hermanus, and maikai.

  The Rosaceae polyphenol can be collected from the whole plant or flower head of the plant by extraction or distillation. As an example of the extraction method by extraction, the solvent used in the solvent extraction treatment may be water or a polar organic solvent, and the organic solvent may be a hydrated product. There are no particular restrictions on the polar organic solvent, alcohols such as methanol, ethanol, propanol and propylene glycol, ketones such as acetone, esters such as ethyl acetate, ethers such as diethyl ether, hydrocarbons such as hexane and heptane. These can be used alone or in combination as appropriate. Polar organic solvents such as alcohols are preferred, and ethanol is particularly preferred from the viewpoint of safety. Although the quantity of the solvent used for extraction can be selected arbitrarily, generally 2-100 mass parts of solvent amounts with respect to 1 mass part of said raw materials, Preferably 5-20 mass parts is used. In addition, as a pretreatment for extraction, the raw material may be degreased in advance with a nonpolar organic solvent such as hexane to prevent excess lipid from being extracted during the subsequent extraction treatment. Further, this degreasing treatment may result in purification such as deodorization. Subsequently, solvent-insoluble matter is removed from the obtained extract to obtain an extract containing a rose family polyphenol.

  The obtained rose family polyphenol-containing extract can be used as it is, but when the influence of ingredients other than the rose family polyphenol contained in the extract on the flavor of food and drink becomes a problem. Further, it is preferable to use the polyphenols in a rose family plant by using purification methods such as molecular distillation, thin film distillation, and various chromatography alone or in combination as appropriate. Hereinafter, when it illustrates about a refinement | purification method, it will be performed by processing a Rosaceae plant polyphenol containing extract with an adsorbent, and polyphenol is contained in the fraction adsorbed to the adsorbent. Then, the polyphenol fraction is purified by eluting the adsorbed fraction with hydrous alcohol (such as ethanol). This polyphenol fraction can then be concentrated.

When the sweetener composition of the present invention is added directly to the high-intensity sweetener, the same Maillard flavor, taste intensity and flavor profile as when sucrose is used are reproduced, and the high-intensity sweetener is used. It can be set as the high sweetness degree sweetener composition in which the characteristic unpleasant aftertaste was improved. In the case of a high-intensity sweetener composition, in addition to the high-intensity sweetener and the sweetener composition of the present invention, various commonly used dispersants and additives such as various sugars, organic acids, starches, dextrins, and dietary fibers. A dosage form and the like can be appropriately contained. Furthermore, the unpleasant aftertaste by a high sweetness degree sweetener can be suppressed by adding to the baked foodstuff containing a high sweetness degree sweetener, and the taste of a baked foodstuff can also be improved. Here, if the amount of each component of the sweetener composition added to the high-intensity sweetener is too small, an unpleasant aftertaste suppression effect, taste improvement effect, and flavor profile reproduction effect specific to the high-intensity sweetener are sufficient. If the amount added is too large, the taste of each component may be produced. Therefore, when the sweetener composition of the present invention is added to a high-intensity sweetener, (A). 0.1 to 100 times, preferably 1 to 10 times the amount of d-xylose, and / or 0.1 to 100 times, preferably 1 to 10 times the amount of l-arabinose, (B) -1. The spirantol content is 10 to 10000 ppm, preferably 100 to 1000 ppm, (B) -2. 25 to 50000 ppm as solid content of ginger extract, preferably 250 to 5000 ppm, or 250 to 500000 ppm, preferably 2500 to 50000 ppm as 6-gingerol which is the main pungent component of ginger extract, (B) -3. 250 to 500000 ppm as the solid content of the pepper extract, preferably 2500 to 50000 ppm, or 2.5 to 5000 ppm, preferably 25 to 500 ppm as capsaicin which is the main pungent component of the pepper extract, (B) -4. 25 to 50000 ppm, preferably 250 to 5000 ppm as the solid content of the salam extract, or 250 to 500000 ppm, preferably 2500 to 50000 ppm as the sun shawl which is the main pungent component of the salam extract, (B) -5. Peppermint extract solid content of 500 to 1000000 ppm, preferably 5000 to 100000 ppm, or 25 to 50000 ppm, preferably 250 to 5000 ppm as 1-menthol which is the main component of peppermint extract, (B) -6. 750 to 1500,000 ppm as the solid content of the pepper extract, preferably 7500 to 150,000 ppm, or 250 to 500,000 ppm, preferably 2500 to 50000 ppm as piperine, which is the main pungent component of the pepper extract, (B) -7. Wasabi radish extract solids 250 to 500,000 ppm, preferably 2500 to 50000 ppm, or 2.5 to 5000 ppm, preferably 25 to 500 ppm, allyl isothiocyanate as the main pungent component of horseradish extract, (B) -8 . 250 to 500,000 ppm as solid content of the horseradish extract, preferably 2500 to 50000 ppm, or 2.5 to 5000 ppm, preferably 25 to 500 ppm as allyl isothiocyanate which is a main pungent component of the horseradish extract, (C) quinic acid It is appropriate to add each component so that the content is 50 to 10,000 ppm, preferably 500 to 5000 ppm, and (D) the vanilla polyphenol-containing extract solid content is 500 to 500,000 ppm, preferably 5000 to 250,000 ppm. When added directly to a baked food containing a high-intensity sweetener, (A). 0.0001 to 0.1 times as d-xylose, preferably 0.001 to 0.01 times, and / or 0.0001 to 0.1 times as l-arabinose, preferably 0.001 to 0 .01 times the amount, (B) -1. The spirantol content is 0.01 to 10 ppm, preferably 0.1 to 1 ppm, (B) -2. 0.025-50 ppm, preferably 0.25-5 ppm as ginger extract solids, or 0.25-500 ppm, preferably 2.5-50 ppm as 6-gingerol, the main pungent component of ginger extract, B) -3. 0.25-500 ppm as the solid content of the pepper extract, preferably 2.5-50 ppm, or 0.0025-5 ppm, preferably 0.025-0.5 ppm as capsaicin which is the main pungent component of the pepper extract ( B) -4. 0.025 to 50 ppm, preferably 0.25 to 5 ppm as the solid content of the salam extract, or 0.25 to 500 ppm, preferably 2.5 to 50 ppm as the sun shawl which is the main pungent component of the salam extract, (B) -5. 0.5 to 1000 ppm, preferably 5 to 100 ppm as the solid content of the peppermint extract, or 0.025 to 50 ppm, preferably 0.25 to 5 ppm as the 1-menthol which is the main component of the peppermint extract, (B)- 6). 0.75-1500 ppm as the pepper extract solids, preferably 7.5-150 ppm, or 0.25-500 ppm, preferably 2.5-50 ppm as piperine, the main pungent component of the pepper extract, (B) -7. Wasabi radish extract solids, 0.25 to 500 ppm, preferably 2.5 to 50 ppm, or allyl isothiocyanate, the main pungent component of horseradish extract, 0.0025 to 5 ppm, preferably 0.025 to 0 .5 ppm, (B) -8. The solid content of the horseradish extract is 0.25 to 500 ppm, preferably 2.5 to 50 ppm, or 0.0025 to 5 ppm, preferably 0.025 to 0, as allyl isothiocyanate which is the main pungent component of the horseradish extract. 0.5 ppm, (C) 0.005 to 10 ppm as quinic acid content, preferably 0.05 to 5 ppm, and (D) vanilla polyphenol-containing extract solid content as 0.5 to 500 ppm, preferably 5 to 250 ppm. It is appropriate to add each component as described above. Furthermore, when (F) green tea polyphenol and / or (G) Rosaceae polyphenol are used in combination, when added to a high-intensity sweetener, (F) green tea polyphenol-containing extract solids 500 to 500,000 ppm, preferably 5000 to 250,000 ppm, and (G) Rosaceae polyphenol-containing extract solid content is suitably added to 500 to 500,000 ppm, preferably 5000 to 250,000 ppm. When directly added to a baked food containing a high-intensity sweetener, (F) green tea polyphenol-containing extracted solid content in the baked food that is the final product, 0.5 to 500 ppm, preferably 5 to 250 ppm, (G) It is suitable to add so that it may become 0.5-500 ppm as a solid content containing rose family plant polyphenol, Preferably it is 5-250 ppm.

  In the present invention, the high-intensity sweetener is a sweetener having a sweetness several hundred to several tens of thousands times higher than that of sucrose. Stevia, licorice extract, thaumatin, glycyrrhizin, disodium glycyrrhizinate, ammonium glycyrrhizinate, saccharin Saccharin sodium, aspartame, acesulfame K, sucralose, aritem, neotame, erythritol and the like. The sweetener composition of the present invention can be used without being limited to the type of high-intensity sweetener, but is particularly preferably used for aspartame, stevia, sucralose, acesulfame K, and neotame.

  The sweetener composition of the present invention can be added alone to a high-sweetness sweetener-containing baked food, or in any combination with other fragrance ingredients, the high-sweetness sweetener-containing baked food. It can also be used as The fragrance component to be combined is not particularly limited, for example, ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnamaldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, allyl isothiocyanate, isothiocyanic acid 3-butenyl, 4-pentenyl isothiocyanate, benzyl isothiocyanate, 3-methylthiopropyl isothiocyanate, isothiocyanates, indole and derivatives thereof, γ-undecalactone, esters, ethyl vanillin, ethers, eugenol, octanol, octanal , Ethyl octanoate, isoamyl formate, geranyl formate, citronellyl formate, cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate , Ethyl acetate, geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, l-menthyl acetate, linalyl acetate, methyl salicylate, allyl cyclohexylpropionate, citral, citronellal, citronellol, 1,8-cineole, fatty acids, higher aliphatic alcohols, higher aliphatic aldehydes, higher aliphatic hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, decanal, decanol, ethyl decanoate, terpineol , Limonene, pinene, myrcene, tapinolen, terpene hydrocarbons, γ-nonalactone, vanillin, paramethylacetophenone, hydroxycitronellal, hydroxycitronellal dimethyl Luacetal, piperonal, isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, phenol ethers, phenols, furfural and its derivatives, propionic acid, isoamyl propionate, ethyl propionate, benzyl propionate, hexanoic acid, allyl hexanoate , Ethyl hexanoate, ethyl heptanoate, l-perilaldehyde, benzyl alcohol, benzaldehyde, aromatic alcohols, aromatic aldehydes, d-borneol, maltol, methyl N-methylanthranilate, methyl β-naphthyl ketone, dl- Menthol, l-menthol, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, lactones, linalol, and other synthetic or naturally derived fragrances, oranges, Citrus essential oils such as mont, lime, grapefruit, fruit-based essential oils such as apple, banana, grape, melon, peach, pineapple, strawberry, or flavors, milk-based extract flavors such as milk, cream, butter, cheese, yogurt, green tea , Essential oils such as tea, coffee and cocoa, mint essential oils such as peppermint and spearmint, asanomi, asafetida, ajowan, anise, angelica, fennel, turmeric, oregano, allspice, orange nope, pepper, cassia, chamomile , Mustard, cardamom, curry leaf, licorice, caraway, gardenia, cumin, watercress, clove, poppy flea, caper, pepper, sesame, coriander, sassafras, saffron, savory Salvia, salamander, perilla, cinnamon, charlotte, juniper berry, ginger, star anise, spearmint, horseradish, celery, sorrel, thyme, onion, tamarind, tarragon, chives, dill, capsicum, nutmeg, sagebrush, nigera, carrot, Spices obtained from garlic, basil, parsley, mint, vanilla, paprika, hyssop, fenugreek, peppermint, horsemint, horseradish, marjoram, ginger, lavender, linden, lemongrass, lemon balm, rose, rosemary, laurel, wasabi Extract, Icelandic moss, red pheasant, akebi, Asa, Asafetida, Asian Tam, Ajowan, Azuki, Asparagus sine Alice, apple mint, artichoke , Anise, Avocado, Amatcha, Amatazuru, Amigasayuri, Amirisu, Almond, Aritasou, Arcana, Artemisia, Arnica, Alfalfa, Aloe, Angostura, Angolaweed, Apricot, Apricot, Angelica, Amber, Ambergris, Ica Licorice, rush, yeast, itadori, strawberries, figs, ginkgo, wild boar, ylang ylang, sardine, impeller tria, immortel, wintergreen, watercress, ukogi, turmeric, usbasaicin, woodruff, sea urchin, ume, oolongcha, egoma, Enoki mushroom, shrimp, shrimp, elgeron, elder, elephant cook, elekan pen, elemi, engosaku, enju, endive, european thistle, auren, Obaco, Okazeri, Krill, Oak, Oak Moss, Okera, Osmanthus, Opoponax, Ominaeshi, Omodaka, Origanum, Oris, Oliveranum, Olive, Allspice, Orange, Orange Flower, Chi Cascarilla, Castrium, Katakuri, Cutlet obsi, Cassie, Cassia fistula, Cateky, Crab, Carnation, Valerian, Camomil, Kayapte, Mustard, Calla, Lily, Galana, Calamus, Galanga, Currant, Carissa, Karin, Cardamom, Galvanum, Curry, Curry , Licorice, Gambia, kanran, kiwi fruit, kikaigaratake, kokiyou, chrysanthemum, chrysanthemum, scallop, scallop, kidachiaro , Kina, yellowfin, yellowtail, gimboshi, gymnema sylvestre, catnip, caraway, calop, cucumber, kiraya, goldfish, guava, guayak, wolfberry, peony quail, kusokeke, kuzu, kusunoki, kusunohagashi, mooseberry, mochi , Cumin, ground ivy, clara, clary sage, cranberry, chestnut, walnut, cream, grain of paradise, creterdany, grapefruit, clover, cloves, black moji, mulberry, quassha, caper, ghetto, cade, quebraco, germanand, ken Tulle, Kemponashi, Gennoshouko, Kouji, Kodatake, Kocha, Kouhone, Coca, Scarlet, Kokuto, Kukuryi, Coconut, Goshuyu, Pepper , Costas, costmary, copaipa, coffee, kobushi, burdock, sesame, cola, coriander, colts foot, golden rod, colombo, consai, conzu rango, confrey, cypress, fish, cherry, cherry, pomegranate, salmon cas, sasas, crispy, Search, Sassafras, Saffron, Sapodilla, Cactus, Sarachina Poma, Salsaparilla, Salsify, Sarnosica, Hawthorn, Sanshuyu, Salamander, Santa Herb, Sandalac, Sandalwood, Sandal Red, Shiitake, Gene, Perilla, Cedar, Citrus, Citronella, Sinus, Civet, Simarouba, Shimeji, Peonies, Jasmine, Janohige, Jaborangi, Shallot, Shukusha, Juniper Berry, Ginger, Ginger, Ginger Uryushu, Shoro, Shirotamogitake, Ginseng, Cinnamon, Vinegar, Watermelon, Daffodil, Sugi, Star anise, Starfruit, Stylax, Suppon, Japanese syrup, Zudravets, Snake Root, Spike Nard, Spruce, Spearmint, Blackberry, Slowberry, Savory, Sekisho, Sage, Zedary, Senega, Geranium, Celery, Senkyu, Centauria, Sengen, St. John's Walt, Senna, Sauce, Dio, Soybean, Thyme, Bamboo shoot, Octopus, Tade, Dabana, Egg, Egg, Onion, Tamarind, Damiana, Tamogitake, tarragon, taranoki, tansy, tangerine, dandelion, cherimola, cherry laurel, cherry wild, chigaya, chicory, cheese, chichitake, Chives, Chervil, Champaca, Tuberose, Datura, Cirata, Tsukushi, Tsukumono, Ivy, Camellia, Tsuyukusa, Tsuruganeninjin, Tsurugokudami, Diatang, Tisuru, Ditani, Dill, Dates, Tendai Yaku, Tenma, Chile, Pepper , Donuts, sweet potatoes, corn, dokudami, eucommia, doggrass, tomatoes, dragon blood, durian, truffle, trout balsam, tonka, naginata, pear, naster sham, nuts, natto, jujube, nutmeg, nadesico, nameko, natara, Niauri, Nyusankinbaiyoueki, carrot, garlic, rat potato, nettle, white tree, knot grass, violet, pineapple, hibiscus , Malt, chickweed, basil, lotus, lotus cup, perth cup, parsley, butter, butter oil, buttermilk, birch, honey, patchouli, mint, buck bean, huckushush, harkoonyu, hakkoumieki, passion fruit, hatake, buffalo berry, Pearl barley, hanasuge, banana, vanilla, honeysuckle, papaya, barberry, hamago, hamasuge, hamanasu, hamabofufu, hamamelis, rose, palmarosa, bancii, hikiokoshi, hishi, pistachio, hisop, hickory, peanut, hinoki, hinoki, hinoki, hinoki Hyacinth, oyster mushroom, loquat, betel nut, feijoa, fenegreek, fennel, FUJI BAKAMA, FUJI MODOKI, FUSUMA, FUSELYU, petit grain, buchu, grape, bu Usakekasu, Futomomo, Beech, Beech Haritake, Black Caraway, Blackberry, Plum, Brionia, Prickly Ash, Primrose, Prunella, Blueberry, Breadfruit, Hay, Bay, Hazelnut, Vetiver, Bethel, Safflower, Penny Royal, Peppermint, Snake, Pepino, Peptone, Bergamot, Bergamot Mint, Peruvian Balsam, Verbena, Veronica, Benzoin, Boad Rose, Hoa Hound, Hou, Bamboo Bamboo, Pepper, Bow Fu, Whey, Honoki, Horse Mint, Horse Radish, Button, Hop, Poppy, Poplar, Popau, jojoba, squirt, bordeaux, bologna, maitake, magwalt, marshmallow, marjoram, mastic, masui, matatabi, machiko, pine, Azalea, mushroom, matsutake, matsutake, matsuhodo, matecha, bean, marigold, marubadao, quince, malein, mallow, mango, mangosteen, mandarin orange, mishima psycho, miso, mitsumata, beeswax, meat, mimosa, mioga, milk, mirute Milfoil, Myrrh, Milobaran, Wheatcha, Musk, Murasaki, Mesquite, Meadows, Mehajiki, Maple, Melissa, Merilot, Melon, Moosenoke, Moniria Baiyoueki, Momokinoki, Peach, Morohaya, Yakuchi, Yamamomo, Eucalyptus, Yukinoshita, Yukinoshita , Lily, wild rhinoceros, wolfweed, lions foot, lychee, life everlasting flower, lime, lilac, rakanka, kankan, raspberry, latania, radish , Labdanum, Lavender, Langwald, Langmoth, Rambutan, Liqueur, Leak, Lyzea, Linaroe, Longan, Ryofunsou, Ryokucha, apple, linden, gentian, roux, borage, reseda, lemon, lemongrass, forsythia, renge, renbu Natural fragrances obtained from rosemary, lobe, laurel, longosa, wasabi, cottonweed eel, wormwood, worm seed, bracken, bracken, etc. are exemplified and used as appropriate.

  The sweetener composition of the present invention can be used without particular limitation for baked foods in which high-intensity sweeteners are used. Examples include baked goods such as biscuits, cookies and pudding, bakery foods such as bread and cakes, and heated foods such as gratin.

  The above-described embodiment is an example of a preferred embodiment of the present invention, but is not limited thereto, and various modifications can be made without departing from the gist of the present invention.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the description of the examples.

[Production Example 1] <Crude Spirantol>
100 kg of 99 vol% ethanol was added to 10 kg of dried flower heads of Dutch Sennici (pulverized to about 5 mm), and extracted at 75 ° C. to reflux temperature for 5 hours. The extract was cooled to 40 ° C. and then solid-liquid separated by a centrifugal separator, and the extract was concentrated to 20 kg under reduced pressure. After adding 0.2 kg of activated carbon to the concentrate and stirring for 1 hour, diatomaceous earth was added and pressure filtered to remove the activated carbon, and the mixture was further concentrated under reduced pressure to obtain 0.43 kg of Dutch Sennici concentrate. To this concentrate was added 2 kg of distilled water, and the mixture was extracted 3 times with 2 kg of ethyl acetate. The extracted ethyl acetate layers were combined, diatomaceous earth was added, and the mixture was filtered under pressure and then concentrated under reduced pressure to obtain 0.31 kg of a crude Dutch Sennici extract. The yield was 3.1%. Moreover, the spirantol content was 12.4% by mass. 100 g of the above Dutch Sennici crude extract was mixed with 100 g of fatty acid triglyceride and distilled using a vacuum thin film distillation apparatus at a vacuum degree of 3 to 5 Pa and an evaporation surface temperature of 110 to 150 ° C. to obtain 33.3 g of a distillate. Obtained. The yield was 33%. The spirantol content was 38.0% by mass.

[Production Example 2] <Purified Spirantol>
300 g of the dried flower head of Dutch Sennichi was refluxed and extracted with 3200 g of 95% ethanol by volume for 1 hour. The extract was cooled and solid-liquid separated, and diatomaceous earth was added and filtered. The filtrate was concentrated under reduced pressure to distill off ethanol, 300 g of water was added, and the mixture was extracted 3 times with 300 ml of hexane. The extracted hexane layers were combined and concentrated under reduced pressure to distill off hexane to obtain 8.4 g of a crude extract. The yield was 2.8% (spirantol content 9.5% by mass). 8.4 g of the crude extract was fractionated by silica gel column chromatography (silica gel 200 g, Φ5 cm) (eluted with n-hexane: ethyl acetate = 8: 2), and spiranthol fraction (Rf value = 0.2 to 0.3). n-hexane: ethyl acetate = 7: 3) was collected, and the solvent was distilled off under reduced pressure to obtain 2.76 g of crude spirantol fraction 1. Subsequently, the crude spirantol fraction 1 was purified by simple distillation (180 ° C.) using a Kugelrohr distillation apparatus under reduced pressure (0.1 mmHg) to obtain 0.98 g of crude spirantol fraction 2. The yield was 0.33% (spirantol content 41.9% by mass). Further, the crude spirantol fraction 2 was fractionated (eluted with n-hexane: ethyl acetate = 95: 5-90: 10) by silica gel column chromatography (silica gel 200 g, Φ5 cm), and the spirantol fraction (Rf value = 0.0). 2 n-hexane: ethyl acetate = 7: 3) was collected, and the solvent was distilled off under reduced pressure to obtain 0.52 g of purified spirantol. The yield was 0.17%. Further, the content of spirantol was 98% by mass. The structure of spirantol was confirmed by measuring proton and carbon 13 NMR and comparing with known literature data.

[Production Example 3] <Ginger extract>
20 kg of commercially available ginger oleoresin was subjected to thin film distillation under conditions of 1330 Pa and 90 ° C., and after removing volatile components, thin film distillation was performed under conditions of 10-30 Pa, 150 ° C., 10 Pa and 170 ° C., and fraction 9. 1 kg was obtained. Next, 100 g of the ginger extract of the present invention was obtained by extracting the fraction with 100 kg of 70 volume% ethanol aqueous solution.

[Production Example 4] <Pepper extract>
200 g of a 99% by volume ethanol aqueous solution was added to 40 g of dried pepper powder, extracted under heating and refluxing for 5 hours, cooled to room temperature, and then solid-liquid separated with a centrifugal filter. Thereafter, the obtained liquid was concentrated under reduced pressure to obtain 65 g of the pepper extract of the present invention.

[Production Example 5] <Sauna extract>
After 1000 g of dried dried salam was charged in a steam distillation apparatus and subjected to steam distillation under normal pressure to remove 100 g of the first fraction, 900 g of distillate was obtained, and then the essential oil was separated to obtain 890 g of distillate. Subsequently, the salmon which is a steam distillation residue was extracted with water at 90 ° C. to obtain 400 g (Brix3.4) of an extract. To this extract, 1.2 g of activated carbon was added, and after 1 hour of sales at 10 ° C., filtration was performed to obtain 350 g of extract (Brix 2). Thereafter, 890 g of distillate was mixed with 150 g of extract and 50 g of distilled water, stirred, filtered through Celite, then filtered through a 0.2 μm membrane filter, and 1000 g (Brix 0.4) of the salamander extract of the present invention was added. Obtained.

[Production Example 6] <Peppermint extract>
340 g of dried peppermint leaves were charged in 5100 g of distilled water heated to 72 ° C., and immediately after that, solid-liquid separation was performed. Then, it heat-sterilized at 95 degreeC for 30 second, and obtained the extract 4615g (Brix3.2). The obtained extract was charged with 22.8 g of activated carbon, stirred for 1 hour, filtered and concentrated to obtain 234 g of concentrated solution (Brix 45.8). The concentrated liquid was filtered and sterilized at 80 ° C. to obtain 215 g of the peppermint extract of the present invention.

[Production Example 7] <Pepper extract>
1000 g of the dried pepper was charged in a steam distillation apparatus and subjected to steam distillation under normal pressure to remove 150 g of the first fraction, and then 500 g of distillate was obtained, and then the essential oil was separated to obtain 495 g of distillate. This distillate was extracted with 2500 g of a 70 vol% ethanol aqueous solution to obtain 2500 g of the pepper extract of the present invention.

[Production Example 8] <Rabbit extract>

An extract was obtained by adding 1000 g of ethanol to 100 g of ground wasabi leaves and rhizomes and extracting at room temperature for 24 hours. The obtained extract was concentrated under reduced pressure to distill off the solvent, and after adding 20 ml of water and 100 ml of ethyl acetate with stirring in a separatory funnel, the upper layer was collected. The obtained upper layer was dried over anhydrous sodium sulfate and concentrated again under reduced pressure to obtain 1.92 g of the horseradish extract of the present invention.

[Production Example 9] <This wasabi extract>
100 g of this horseradish rhizome was pulverized in 1000 g of distilled water, and then 100 g of Derios was added, followed by concentration under reduced pressure. An appropriate amount of anhydrous sodium sulfate was added to the obtained concentrated liquid, dehydrated, and filtered through a filter paper to obtain 90 g of the present wasabi extract of the present invention.

[Production Example 10] <Composition containing quinic acid derived from green coffee beans>
After pulverizing 500 g of coffee beans, 5000 ml of a 70 vol% ethanol aqueous solution was added, and the mixture was heated to reflux for 2 hours. After cooling the liquid, it was subjected to solid-liquid separation with a centrifugal filter, and the filtrate was concentrated under reduced pressure to an ethanol content of 5% by mass or less. After removing the insoluble matter by centrifugation, the treated solution is passed through a column packed with 1000 ml of a synthetic adsorbent (manufactured by Mitsubishi Kasei Kogyo, Diaion (registered trademark) HP-20), and the eluted solution is frozen. By drying, 26.6 g of a quinic acid-containing composition derived from green coffee beans (hereinafter referred to as “quinic acid (1)”) was obtained. One unit of chlorogenic acid esterase is the amount of enzyme that hydrolyzes 5-caffeoylquinic acid in 1 minute in water at 30 ° C. In this composition, 32% by mass of quinic acid was contained.

[Production Example 11] <Quinic acid-containing composition derived from tea leaves>
Distilled water 1000g was added to 100g of black tea leaves, and it extracted at normal temperature (15-30 degreeC) for 30 minutes. The extract was subjected to solid-liquid separation with a centrifugal filter to obtain 900 g of filtrate. 30 g of activated carbon was added to the filtrate, and the mixture was stirred for 1 hour for purification. Thereafter, the activated carbon was removed, and after concentration, 140 g of a concentrated solution was obtained. The concentrated solution was applied to a column packed with 100 ml of a cation exchange resin (Diaion (registered trademark) SK1B, manufactured by Mitsubishi Kasei Kogyo Co., Ltd.), and purified at a space velocity of SV = 2 (repurification treatment 1). Second time). After concentrating the passing liquid to about 40 g, 52.5 g of 95% by volume ethanol and 2 g of activated carbon were added. The obtained filtrate 78 g was freeze-dried to obtain 4.7 g of a tea leaf extract (hereinafter referred to as “quinic acid (2)”). In addition, 16 mass% of quinic acid was contained in this composition.

[Production Example 12] <Crude vanilla polyphenol>
100 g of 99 vol% ethanol was added to 10 g of aged vanilla beans (made in Madagascar) cut to a width of about 3 mm, and extracted under heating and reflux for 1 hour to remove aroma components. After cooling to room temperature, an extraction residue was obtained with filter paper. To the obtained extraction residue, 100 g of 50% by volume aqueous ethanol was added, and extraction was performed again under heating and refluxing for 1 hour. Next, after cooling to room temperature, the extract obtained by removing the extractant with a filter paper was distilled off under reduced pressure to remove the solvent, whereby a composition containing vanilla polyphenol (hereinafter referred to as “vanilla polyphenol (crude)”) 1. 7 g was obtained.

[Production Example 13] <Purified vanilla polyphenol>
To 10 g of aged vanilla beans (made in Madagascar) cut to a width of about 3 mm, 100 g of 99% by mass ethanol was added, and extraction was carried out for 1 hour under heating to reflux to remove aroma components. After cooling to room temperature, an extraction residue was obtained with filter paper. To the obtained extraction residue, 100 g of 50% by volume aqueous ethanol was added, and extraction was performed again under heating and refluxing for 1 hour. Subsequently, after cooling to room temperature, the crude vanilla polyphenol extract obtained by removing the extract cake with filter paper was concentrated to remove ethanol. Next, the solution was passed through a column packed with a styrene-divinylbenzene-based industrial synthetic adsorption resin (manufactured by Polymer Laboratory, PLRP-S polymer gel). Further, the saccharide was removed through distilled water and then eluted with 50% by volume aqueous ethanol to obtain a main polyphenol fraction. The obtained fraction was concentrated under reduced pressure with an evaporator to obtain a concentrated fraction, and dried with a spray dryer to obtain 1.1 g of a vanilla polyphenol powder formulation (hereinafter referred to as “vanilla polyphenol (purified)”).

[Production Example 14] <Coarse Rosaceae Plant Polyphenol>
20 g of dried Hermanus florets were pulverized, added with 300 g of 50% by volume water-containing ethanol, and extracted by heating under reflux for 30 minutes. Insoluble matter was removed by filtration, and the filtrate was concentrated under reduced pressure and lyophilized to obtain 1.7 g of a Rosaceae plant polyphenol-containing composition (hereinafter referred to as “Hamanas polyphenol (crude)”).

[Production Example 15] <Purified rose plant polyphenol>
20 g of dried Hermanus florets were pulverized, added with 300 g of 50% by volume water-containing ethanol, and extracted by heating under reflux for 30 minutes. The insoluble material was removed by filtration, and the filtrate was concentrated under reduced pressure and lyophilized to obtain 6.2 g of a powder product. 2.0 g of this powder is dissolved in water, filled in a synthetic resin adsorbent (manufactured by Mitsubishi Chemical Co., Ltd., Diaion (registered trademark) SP-70), and fractionated into a 20% ethanol aqueous solution elution fraction for purification. As a result, 0.59 g of a rose family polyphenol-containing composition (hereinafter referred to as “Hananus polyphenol (purified)”) was obtained.

  Spirantol (crude), spirantol (purified), ginger extract, pepper extract, salamander extract, peppermint extract, pepper extract, horseradish extract, this wasabi extract obtained by Production Examples 1-15, As quinic acid (1), quinic acid (2), vanilla polyphenol (crude), vanilla polyphenol (purified), hamanas polyphenol (crude), hamanas polyphenol (purified), and green tea polyphenol, commercially available Tokyo Food Techno ( “Polyphenone” (registered trademark) manufactured by Co., Ltd., d-xylose as a commercial product, “Xylose Eisai” manufactured by Eisai Food Chemical Co., Ltd., and l-arabinose as a commercial product, Tokyo Kasei “I-arabinose” manufactured by Kogyo Co., Ltd. and 6-gingerol are commercially available products. “6-Zingerol” manufactured by Sigma-Aldrich Co., Ltd., as capsaicin, “Capsaicin” manufactured by Sigma-Aldrich Co., Ltd., and sunshawl, manufactured by Henann Corp. As "Immentol", l-menthol is a commercially available "Menthol Ribo Pellet PH" manufactured by Simrise Co., Ltd., and as piperine is a commercially available "Pipeline" manufactured by Sigma Aldrich Co., Ltd. As allyl isothiocyanate, a sweetener composition as shown in Table 1 was prepared using “allyl isothiocyanate” manufactured by Nippon Terpene Chemical Co., Ltd., which is a commercial product. In addition, the number in Table 1 represents each component or extract solid content when 0.1% by mass of each sweetener composition is added to the baked food that is the final product. Using these sweetener compositions, the taste improving effect on high-intensity sweeteners or high-intensity sweetener-containing baked foods was examined. In the following test examples, those described in Table 2 were used as the scoring criteria for sensory evaluation.

(Table 1: Sweetener composition)
[Comparative Example 1]
d-xylose: 75 ppm
[Example 1-1]
d-xylose: 75 ppm
Spirantol (crude): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 2-1]
d-xylose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 3-1]
d-xylose: 75 ppm
Spirantol (crude): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 4-1]
d-xylose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 5-1]
d-xylose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 6-1]
d-xylose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 7-1]
d-xylose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 8-1]
d-xylose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 9-1]
d-xylose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 10-1]
d-xylose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 11-1]
d-xylose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20 ppm
[Example 12-1]
d-xylose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20 ppm

[Example 1-2. ]
d-xylose: 75 ppm
6-gingerol: 5 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 2-2. ]
d-xylose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 3-2. ]
d-xylose: 75 ppm
6-gingerol: 5 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 4-2. ]
d-xylose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 5-2. ]
d-xylose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 6-2. ]
d-xylose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 6-2. ]
d-xylose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 8-1. ]
d-xylose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 9-2. ]
d-xylose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20 ppm
[Example 10-2. ]
d-xylose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 11-2. ]
d-xylose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 12-2. ]
d-xylose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 1-3. ]
d-xylose: 75 ppm
Capsaicin: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 2-3. ]
d-xylose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 3-3. ]
d-xylose: 75 ppm
Capsaicin: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 4-3. ]
d-xylose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 5-3. ]
d-xylose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 6-3. ]
d-xylose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 7-3. ]
d-xylose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 8-3. ]
d-xylose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 9-3. ]
d-xylose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 10-3. ]
d-xylose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 11-3. ]
d-xylose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 12-3. ]
d-xylose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 1-4. ]
d-xylose: 75 ppm
Sun shawl: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 2-4. ]
d-xylose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 3-4. ]
d-xylose: 75 ppm
Sun shawl: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 4-4. ]
d-xylose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 5-4. ]
d-xylose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 6-4. ]
d-xylose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 7-4. ]
d-xylose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 8-4. ]
d-xylose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 9-4. ]
d-xylose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 10-4. ]
d-xylose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 11-4. ]
d-xylose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 12-4. ]
d-xylose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 1-5. ]
d-xylose: 75 ppm
l-Menthol: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 2-5. ]
d-xylose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 3-5. ]
d-xylose: 75 ppm
l-Menthol: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 4-5. ]
d-xylose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 5-5. ]
d-xylose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 6-5. ]
d-xylose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 7-5. ]
d-xylose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 8-5. ]
d-xylose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 9-5. ]
d-xylose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 10-5. ]
d-xylose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 11-5. ]
d-xylose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 12-5. ]
d-xylose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 1-6. ]
d-xylose: 75 ppm
Piperine: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 2-6. ]
d-xylose: 75 ppm
Pepper extract: 15ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 3-6. ]
d-xylose: 75 ppm
Piperine: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 4-6. ]
d-xylose: 75 ppm
Pepper extract: 15ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 5-6. ]
d-xylose: 75 ppm
Pepper extract: 15ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 6-6. ]
d-xylose: 75 ppm
Pepper extract: 15ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 7-6. ]
d-xylose: 75 ppm
Pepper extract: 15ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 8-6. ]
d-xylose: 75 ppm
Pepper extract: 15ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 9-6. ]
d-xylose: 75 ppm
Pepper extract: 15ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 10-6. ]
d-xylose: 75 ppm
Pepper extract: 15ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 11-6. ]
d-xylose: 75 ppm
Pepper extract: 15ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 12-6. ]
d-xylose: 75 ppm
Pepper extract: 15ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 1-7. ]
d-xylose: 75 ppm
Allyl isothiocyanate: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 2-7. ]
d-xylose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 3-7. ]
d-xylose: 75 ppm
Allyl isothiocyanate: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 4-7. ]
d-xylose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 5-7. ]
d-xylose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 6-7. ]
d-xylose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 7-7. ]
d-xylose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 8-7. ]
d-xylose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 9-7. ]
d-xylose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 10-7. ]
d-xylose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 11-7. ]
d-xylose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 12-7. ]
d-xylose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 1-8. ]
d-xylose: 75 ppm
Allyl isothiocyanate: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 2-8. ]
d-xylose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 3-8. ]
d-xylose: 75 ppm
Allyl isothiocyanate: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 4-8. ]
d-xylose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 5-8. ]
d-xylose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 6-8. ]
d-xylose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 7-8. ]
d-xylose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 8-8. ]
d-xylose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 9-8. ]
d-xylose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 10-8. ]
d-xylose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 11-8. ]
d-xylose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 12-8. ]
d-xylose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 13-1]
l-arabinose: 75 ppm
Spirantol (crude): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 14-1]
l-arabinose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 15-1]
l-arabinose: 75 ppm
Spirantol (crude): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 16-1]
l-arabinose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 17-1]
l-arabinose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 18-1]
l-arabinose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 19-1]
l-arabinose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 20-1]
l-arabinose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 21-1]
l-arabinose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 22-1]
l-arabinose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 23-1]
l-arabinose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 24-1]
l-arabinose: 75 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 13-2. ]
l-arabinose: 75 ppm
6-gingerol: 5 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 14-2. ]
l-arabinose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 15-2. ]
l-arabinose: 75 ppm
6-gingerol: 5 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 16-2. ]
l-arabinose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 17-2. ]
l-arabinose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 18-2. ]
l-arabinose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 19-2. ]
l-arabinose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 20-2. ]
l-arabinose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 21-2. ]
l-arabinose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 22-2. ]
l-arabinose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 23-2. ]
l-arabinose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 24-2. ]
l-arabinose: 75 ppm
Ginger extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 13-3. ]
l-arabinose: 75 ppm
Capsaicin: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 14-3. ]
l-arabinose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 15-3. ]
l-arabinose: 75 ppm
Capsaicin: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 16-3. ]
l-arabinose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 17-3. ]
l-arabinose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 18-3. ]
l-arabinose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 19-3. ]
l-arabinose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 20-3. ]
l-arabinose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 21-3. ]
l-arabinose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 22-3. ]
l-arabinose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 23-3. ]
l-arabinose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 24-3. ]
l-arabinose: 75 ppm
Capsicum extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 13-4. ]
l-arabinose: 75 ppm
Sun shawl: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 14-4. ]
l-arabinose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 15-4. ]
l-arabinose: 75 ppm
Sun shawl: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 16-4. ]
l-arabinose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 17-4. ]
l-arabinose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 18-4. ]
l-arabinose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 19-4. ]
l-arabinose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 20-4. ]
l-arabinose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 21-4. ]
l-arabinose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 22-4. ]
l-arabinose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 23-4. ]
l-arabinose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 24-4. ]
l-arabinose: 75 ppm
Salamander extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 13-5. ]
l-arabinose: 75 ppm
l-Menthol: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 14-5. ]
l-arabinose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 15-5. ]
l-arabinose: 75 ppm
l-Menthol: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 16-5. ]
l-arabinose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 17-5. ]
l-arabinose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 18-5. ]
l-arabinose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 19-5. ]
l-arabinose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 20-5. ]
l-arabinose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 21-5. ]
l-arabinose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 22-5. ]
l-arabinose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 23-5. ]
l-arabinose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 24-5. ]
l-arabinose: 75 ppm
Peppermint extract: 10ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 13-6. ]
l-arabinose: 75 ppm
Piperine: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 14-6. ]
l-arabinose: 75 ppm
Pepper extract: 15ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 15-6. ]
l-arabinose: 75 ppm
Piperine: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 16-6. ]
l-arabinose: 75 ppm
Pepper extract: 15ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 17-6. ]
l-arabinose: 75 ppm
Pepper extract: 15ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 18-6. ]
l-arabinose: 75 ppm
Pepper extract: 15ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 19-6. ]
l-arabinose: 75 ppm
Pepper extract: 15ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 20-6. ]
l-arabinose: 75 ppm
Pepper extract: 15ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 21-6. ]
l-arabinose: 75 ppm
Pepper extract: 15ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 22-6. ]
l-arabinose: 75 ppm
Pepper extract: 15ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 23-6. ]
l-arabinose: 75 ppm
Pepper extract: 15ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 24-6. ]
l-arabinose: 75 ppm
Pepper extract: 15ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 13-7. ]
l-arabinose: 75 ppm
Allyl isothiocyanate: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 14-7. ]
l-arabinose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 15-7. ]
l-arabinose: 75 ppm
Allyl isothiocyanate: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 16-7. ]
l-arabinose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 17-7. ]
l-arabinose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 18-7. ]
l-arabinose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 19-7. ]
l-arabinose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 20-7. ]
l-arabinose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 21-7. ]
l-arabinose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 22-7. ]
l-arabinose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 23-7. ]
l-arabinose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 24-7. ]
l-arabinose: 75 ppm
Wasabi radish extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 13-8. ]
l-arabinose: 75 ppm
Allyl isothiocyanate: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 14-8. ]
l-arabinose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 15-8. ]
l-arabinose: 75 ppm
Allyl isothiocyanate: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 16-8. ]
l-arabinose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 17-8. ]
l-arabinose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 18-8. ]
l-arabinose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 19-8. ]
l-arabinose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 20-8. ]
l-arabinose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 21-8. ]
l-arabinose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 22-8. ]
l-arabinose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 23-8. ]
l-arabinose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 24-8. ]
l-arabinose: 75 ppm
This wasabi extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 25-1]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Spirantol (crude): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 26-1]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 27-1]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Spirantol (crude): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 28-1]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 29-1]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 30-1]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 31-1]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 32-1]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 33-1]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 34-1]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 35-1]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 36-1]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Spirantol (purified): 0.15 ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 25-2. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
6-gingerol: 5 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 26-2. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Ginger extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 27-2. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
6-gingerol: 5 ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 28-2. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Ginger extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 29-2. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Ginger extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 30-2. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Ginger extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 31-2. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Ginger extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 32-2. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Ginger extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 33-2. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Ginger extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 34-2. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Ginger extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 35-2. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Ginger extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 36-2. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Ginger extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 25-3. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Capsaicin: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 26-3. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Capsicum extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 27-3. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Capsaicin: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 28-3. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Capsicum extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 29-3. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Capsicum extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 30-3. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Capsicum extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 31-3. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Capsicum extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 32-3. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Capsicum extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 33-3. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Capsicum extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 34-3. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Capsicum extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 35-3. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Capsicum extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 36-3. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Capsicum extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 25-4. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Sun shawl: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 26-4. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Salamander extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 27-4. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Sun shawl: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 28-4. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Salamander extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 29-4. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Salamander extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 30-4. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Salamander extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 31-4. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Salamander extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 32-4. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Salamander extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 33-4. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Salamander extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 34-4. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Salamander extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 35-4. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Salamander extract: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 36-4. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Salamander extract: 0.5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 25-5. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
l-Menthol: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 26-5. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Peppermint extract: 10ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 27-5. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
l-Menthol: 0.5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 28-5. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Peppermint extract: 10ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 29-5. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Peppermint extract: 10ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 30-5. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Peppermint extract: 10ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 31-5. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Peppermint extract: 10ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 32-5. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Peppermint extract: 10ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 33-5. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Peppermint extract: 10ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 34-5. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Peppermint extract: 10ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 35-5. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Peppermint extract: 10ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 36-5. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Peppermint extract: 10ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 25-6. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Piperine: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 26-6. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Pepper extract: 15ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 27-6. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Piperine: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 28-6. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Pepper extract: 15ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 29-6. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Pepper extract: 15ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 30-6. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Pepper extract: 15ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 31-6. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Pepper extract: 15ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 32-6. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Pepper extract: 15ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 33-6. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Pepper extract: 15ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 34-6. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Pepper extract: 15ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 35-6. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Pepper extract: 15ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 36-6. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Pepper extract: 15ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 25-7. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Allyl isothiocyanate: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 26-7. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Wasabi radish extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 27-7. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Allyl isothiocyanate: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 28-7. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Wasabi radish extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 29-7. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Wasabi radish extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 30-7. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Wasabi radish extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 31-7. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Wasabi radish extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 32-7. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Wasabi radish extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 33-7. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Wasabi radish extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 34-7. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Wasabi radish extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 35-7. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Wasabi radish extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 36-7. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Wasabi radish extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

[Example 25-8. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Allyl isothiocyanate: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 26-8. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
This wasabi extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (crude): 150ppm
[Example 27-8. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
Allyl isothiocyanate: 0.05ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 28-8. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
This wasabi extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 29-8. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
This wasabi extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
[Example 30-8. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
This wasabi extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 31-8. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
This wasabi extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
[Example 32-8. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
This wasabi extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (crude): 20ppm
[Example 33-8. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
This wasabi extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Hermanus polyphenol (purified): 20ppm
[Example 34-8. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
This wasabi extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (crude): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (crude): 20ppm
[Example 35-8. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
This wasabi extract: 5ppm
Quinic acid (1): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm
[Example 36-8. ]
d-xylose: 37.5 ppm
l-arabinose: 37.5 ppm
This wasabi extract: 5ppm
Quinic acid (2): 5ppm
Vanilla polyphenol (purified): 150ppm
Green tea polyphenol: 100ppm
Hermanus polyphenol (purified): 20ppm

(Table 2: Evaluation criteria)
+++: Very effective (Compared with controls, more than 8 proficiency panels / 10 recognize the effect)
++: Effective (compared with control, more than 5 proficient panels / 10 recognize effects)
+: Somewhat effective (Compared with controls, more than 3 proficient panels / 10 recognize the effect)
-: Effect / No change (Compared with control, less than 3 proficiency panels / 10 recognize effects)

[Test Example 1] Aspartame-containing soft biscuits of Aspartame Prescription 1 were added to Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 3.

  As apparent from Table 3, the taste improving effect was observed by adding each sweetener composition to the soft biscuits containing aspartame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 2] Comparative Example 1 and Example 1-1. 1-2. 1-3. 1-4. 1-5. 1-6. 1-7. 1-8. 3-1. 3-2. 3-3. 3-4. 3-5. 3-6. 3-7. 3-8. 6-1. 6-2. 6-3. 6-4. 6-5. 6-6. 6-7. 6-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 12-1. 12-2. 12-3. 12-4. 12-5. 12-6. 12-7. 12-8. 13-1. 13-2. 13-3. 13-4. 13-5. 13-6. 13-7. 13-8. 15-1. 15-2. 15-3. 15-4. 15-5. 15-6. 15-7. 15-8. 18-1. 18-2. 18-3. 18-4. 18-5. 18-6. 18-7. 18-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 24-1. 24-2. 24-3. 24-4. 24-5. 24-6. 24-7. 24-8. 25-1. 25-2. 25-3. 25-4. 25-5. 25-6. 25-7. 25-8. 27-1. 27-2. 27-3. 27-4. 27-5. 27-6. 27-7. 27-8. 30-1. 30-2. 30-3. 30-4. 30-5. 30-6. 30-7. 30-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. 36-1. 36-2. 36-3. 36-4. 36-5. 36-6. 36-7. 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 4.

  As apparent from Table 4, the taste improving effect was observed by adding each sweetener composition to the soft biscuit containing sucralose. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 3] Comparative example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 5.

  As apparent from Table 5, the taste improving effect was observed by adding each sweetener composition to the soft biscuit containing stevia. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 4] Acesulfame K-containing soft biscuits of acesulfame K-containing soft biscuits 4 of Comparative Example 1 and Example 2-1. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-2. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 6.

  As is apparent from Table 6, the taste improving effect was observed by adding each sweetener composition to the soft biscuit containing acesulfame K. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 5] Comparative example 1 and Example 2-1. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-3. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 7. The neotame diluted product in the prescription 5 is a product obtained by diluting neotame with dextrin. The neotame diluted product shown in the following prescriptions is also diluted with dextrin as in prescription 5.

As apparent from Table 7, the taste improving effect was observed by adding each sweetener composition to soft biscuits containing neotame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.
[Test Example 6] Aspartame-containing hard biscuit formulation 6 with aspartame-containing hard biscuit, Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 8.

  As is apparent from Table 8, the taste improving effect was observed by adding each sweetener composition to the hard biscuits containing aspartame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 7] Comparative Example 1 and Example 1-1. 1-2. 1-3. 1-4. 1-5. 1-6. 1-7. 1-8. 3-1. 3-2. 3-3. 3-4. 3-5. 3-6. 3-7. 3-8. 6-1 and 6-2. 6-3. 6-4. 6-5. 6-6. 6-7. 6-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8.10.-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 12-1. 12-2. 12-3. 12-4. 12-5. 12-6. 12-7. 12-8. 13-1. 13-2. 13-3. 13-4. 13-5. 13-6. 13-7. 13-8. 15-1. 15-2. 15-3. 15-4. 15-5. 15-6. 15-7. 15-8. 18-1. 18-2. 18-3. 18-4. 18-5. 18-6. 18-7. 18-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 24-1. 24-2. 24-3. 24-4. 24-5. 24-6. 24-7. 24-8. 25-1. 25-2. 25-3. 25-4. 25-5. 25-6. 25-7. 25-8. 27-1. 27-2. 27-3. 27-4. 27-5. 27-6. 27-7. 27-8. 30-1. 30-2. 30-3. 30-4. 30-5. 30-6. 30-7. 30-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. 36-2. 36-2. 36-3. 36-4. 36-5. 36-6. 36-7. 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 9.

  As apparent from Table 9, the taste improvement effect was observed by adding each sweetener composition to the hard biscuits containing sucralose. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 8] Stevia-containing hard biscuit formulation 8 with Stevia-containing hard biscuit 8 in Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 10.

  As is apparent from Table 10, the taste improving effect was observed by adding each sweetener composition to the stevia-containing hard biscuits. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 9] Acesulfame K-containing hard biscuits 9 containing acesulfame K-containing hard biscuits were compared with Comparative Example 1 and Example 2-1. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-2. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 11.

  As apparent from Table 11, the taste improving effect was observed by adding each sweetener composition to the hard biscuit containing acesulfame K. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 10] Neotame-containing hard biscuit formulation 10 Neotame-containing hard biscuit with Comparative Example 1 and Example 2-1. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-2. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 12.

  As apparent from Table 12, the taste improving effect was observed by adding each sweetener composition to the hard biscuits containing neotame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 11] Aspartame-containing cracker Formulation 11 with aspartame-containing cracker Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 13.

  As apparent from Table 13, the taste improving effect was observed by adding each sweetener composition to the crackers containing aspartame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 12] Comparative Example 1 and Example 1-1. 1-2. 1-3. 1-4. 1-5. 1-6. 1-7. 1-8. 3-1. 3-2. 3-3. 3-4. 3-5. 3-6. 3-7. 3-8. 6-1. 6-2. 6-3. 6-4. 6-5. 6-6. 6-7. 6-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 12-1. 12-2. 12-3. 12-4. 12-5. 12-6. 12-7. 12-8. 13-1. 13-2. 13-3. 13-4. 13-5. 13-6. 13-7. 13-8. 15-1. 15-2. 15-3. 15-4. 15-5. 15-6. 15-7. 15-8. 18-1. 18-2. 18-3. 18-4. 18-5. 18-6. 18-7. 18-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 24-1. 24-2. 24-3. 24-4. 24-5. 24-6. 24-7. 24-8. 25-1. 25-2. 25-3. 25-4. 25-5. 25-6. 25-7. 25-8. 27-1. 27-2. 27-3. 27-4. 27-5. 27-6. 27-7. 27-8. 30-1. 30-2. 30-3. 30-4. 30-5. 30-6. 30-7. 30-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. 36-1. 36-2. 36-3. 36-4. 36-5. 36-6. 36-7. 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 14.

  As apparent from Table 14, the taste improving effect was observed by adding each sweetener composition to the sucralose-containing cracker. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 13] Comparative example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 15.

  As apparent from Table 15, the taste improving effect was observed by adding each sweetener composition to the cracker with stevia. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 14] Acesulfame K-containing cracker prescription 14 Acesulfame K-containing cracker, Comparative Example 1 and Example 2-1. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-2. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 16.

  As apparent from Table 16, the taste improving effect was observed by adding each sweetener composition to the cracker containing acesulfame K. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 15] Comparative example 1 and Example 2-1. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-2. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 17.

  As is apparent from Table 17, the taste improving effect was observed by adding each sweetener composition to the cracker containing neotame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 16] Aspartame-containing pretzel of the aspartame formulation 16 to the aspartame-containing pretzel of Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 18.

  As is apparent from Table 18, the taste improving effect was observed by adding each sweetener composition to the pretzel containing aspartame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 17] Comparative Example 1 and Example 1-1. Were added to the sucralose-containing pretzel of sucralose-containing pretzel 17. 1-2. 1-3. 1-4. 1-5. 1-6. 1-7. 1-8. 3-1. 3-2. 3-3. 3-4. 3-5. 3-6. 3-7. 3-8. 6-1. 6-2. 6-3. 6-4. 6-5. 6-6. 6-7. 6-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 12-1. 12-2. 12-3. 12-4. 12-5. 12-6. 12-7. 12-8. 13-1. 13-2. 13-3. 13-4. 13-5. 13-6. 13-7. 13-8. 15-1. 15-2. 15-3. 15-4. 15-5. 15-6. 15-7. 15-8. 18-1. 18-2. 18-3. 18-4. 18-5. 18-6. 18-7. 18-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 24-1. 24-2. 24-3. 24-4. 24-5. 24-6. 24-7. 24-8. 25-1. 25-2. 25-3. 25-4. 25-5. 25-6. 25-7. 25-8. 27-1. 27-2. 27-3. 27-4. 27-5. 27-6. 27-7. 27-8. 30-1. 30-2. 30-3. 30-4. 30-5. 30-6. 30-7. 30-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. 36-1. 36-2. 36-3. 36-4. 36-5. 36-6. 36-7. 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 19.

  As is clear from Table 19, the taste improving effect was observed by adding each sweetener composition to the sucralose-containing pretzel. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 18] Stevia-containing pretzel of Stevia-containing pretzel 18 with Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 20.

  As apparent from Table 20, the taste improving effect was observed by adding each sweetener composition to stevia-containing pretzels. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 19] Acetsulfame K-containing pretzel of acesulfame K-containing pretzel 19 to Comparative Example 1 and Example 2-1. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-2. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 21.

  As is apparent from Table 21, the taste improving effect was observed by adding each sweetener composition to the pretzel containing acesulfame K. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 20] Neotame-containing pretzel of neotame formulation 20 To neotame-containing pretzel, Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 22.

As apparent from Table 22, the taste improving effect was observed by adding each sweetener composition to the pretzel containing neotame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 21] Aspartame-containing shortbread formulation 21 Aspartame-containing shortbread of Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 23.

  As apparent from Table 23, the taste improving effect was observed by adding each sweetener composition to the short bread containing aspartame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 22] Comparative Example 1 and Example 1-1. Were added to the sucralose-containing short bread of Formula 22 with sucralose. 1-2. 1-3. 1-4. 1-5. 1-6. 1-7. 1-8. 3-1. 3-2. 3-3. 3-4. 3-5. 3-6. 3-7. 3-8. 6-1. 6-2. 6-3. 6-4. 6-5. 6-6. 6-7. 6-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 12-1. 12-2. 12-3. 12-4. 12-5. 12-6. 12-7. 12-8. 13-1. 13-2. 13-3. 13-4. 13-5. 13-6. 13-7. 13-8. 15-1. 15-2. 15-3. 15-4. 15-5. 15-6. 15-7. 15-8. 18-1. 18-2. 18-3. 18-4. 18-5. 18-6. 18-7. 18-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 24-1. 24-2. 24-3. 24-4. 24-5. 24-6. 24-7. 24-8. 25-1. 25-2. 25-3. 25-4. 25-5. 25-6. 25-7. 25-8. 27-1. 27-2. 27-3. 27-4. 27-5. 27-6. 27-7. 27-8. 30-1. 30-2. 30-3. 30-4. 30-5. 30-6. 30-7. 30-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. 36-1. 36-2. 36-3. 36-4. 36-5. 36-6. 36-7. 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 24.

  As apparent from Table 24, the taste improving effect was observed by adding each sweetener composition to the short bread containing sucralose. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 23] Stevia-containing shortbread prescription 23 was added to Stevia-containing shortbread 23 as Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 25.

  As apparent from Table 25, the taste improving effect was observed by adding each sweetener composition to the short bread with stevia. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 24] Short bread with acesulfame K containing acesulfame K and short bread with acesulfame K of Comparative Example 1 and Example 2-1. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-2. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 26.

  As apparent from Table 26, the taste improving effect was observed by adding each sweetener composition to the short bread with acesulfame K. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 25] Neotame-containing shortbread prescription 25 was added to neotame-containing shortbread, Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 27.

  As is clear from Table 27, the taste improvement effect was observed by adding each sweetener composition to the shortbread with neotame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Experiment 26] Aspartame-containing bread according to the aspartame-containing bread 26, Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 28.

  As apparent from Table 28, the taste improving effect was observed by adding each sweetener composition to aspartame-containing bread. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 27] Comparative Example 1 and Example 1-1. 1-2. 1-3. 1-4. 1-5. 1-6. 1-7. 1-8. 3-1. 3-2. 3-3. 3-4. 3-5. 3-6. 3-7. 3-8. 6-1. 6-2. 6-3. 6-4. 6-5. 6-6. 6-7. 6-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 12-1. 12-2. 12-3. 12-4. 12-5. 12-6. 12-7. 12-8. 13-1. 13-2. 13-3. 13-4. 13-5. 13-6. 13-7. 13-8. 15-1. 15-2. 15-3. 15-4. 15-5. 15-6. 15-7. 15-8. 18-1. 18-2. 18-3. 18-4. 18-5. 18-6. 18-7. 18-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 24-1. 24-2. 24-3. 24-4. 24-5. 24-6. 24-7. 24-8. 25-1. 25-2. 25-3. 25-4. 25-5. 25-6. 25-7. 25-8. 27-1. 27-2. 27-3. 27-4. 27-5. 27-6. 27-7. 27-8. 30-1. 30-2. 30-3. 30-4. 30-5. 30-6. 30-7. 30-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. 36-1. 36-2. 36-3. 36-4. 36-5. 36-6. 36-7. 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 29.

  As apparent from Table 29, the taste improving effect was observed by adding each sweetener composition to the sucralose-containing bread. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 28] Stevia-containing bread with Stevia-containing bread formulation 28 Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 30.

  As apparent from Table 30, the taste improving effect was observed by adding each sweetener composition to stevia-containing bread. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 29] Acesulfame K-containing bread with acesulfame K prescription 29 was compared with Comparative Example 1 and Example 2-1. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-2. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 31.

  As apparent from Table 31, the taste improving effect was observed by adding each sweetener composition to the bread containing acesulfame K. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 30] Neotame-containing bread with neotame formulation 30 To Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 32.

As apparent from Table 32, the taste improving effect was observed by adding each sweetener composition to the neotame-containing bread. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 31] Aspartame-containing butter roll Formulation 31 with aspartame-containing butter roll Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 33.

  As apparent from Table 33, a taste improving effect was observed by adding each sweetener composition to the aspartame-containing butter roll. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 32] Comparative Example 1 and Example 1-1. Were added to the sucralose-containing butter roll of sucralose-containing butter roll formulation 2. 1-2. 1-3. 1-4. 1-5. 1-6. 1-7. 1-8. 3-1. 3-2. 3-3. 3-4. 3-5. 3-6. 3-7. 3-8. 6-1. 6-2. 6-3. 6-4. 6-5. 6-6. 6-7. 6-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 12-1. 12-2. 12-3. 12-4. 12-5. 12-6. 12-7. 12-8. 13-1. 13-2. 13-3. 13-4. 13-5. 13-6. 13-7. 13-8. 15-1. 15-2. 15-3. 15-4. 15-5. 15-6. 15-7. 15-8. 18-1. 18-2. 18-3. 18-4. 18-5. 18-6. 18-7. 18-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 24-1. 24-2. 24-3. 24-4. 24-5. 24-6. 24-7. 24-8. 25-1. 25-2. 25-3. 25-4. 25-5. 25-6. 25-7. 25-8. 27-1. 27-2. 27-3. 27-4. 27-5. 27-6. 27-7. 27-8. 30-1. 30-2. 30-3. 30-4. 30-5. 30-6. 30-7. 30-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. 36-1. 36-2. 36-3. 36-4. 36-5. 36-6. 36-7. 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 34.

  As apparent from Table 34, the taste improving effect was observed by adding each sweetener composition to the sucralose-containing butter roll. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 33] Stevia-containing butter roll Formulation 3 with stevia-containing butter roll, Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 35.

  As apparent from Table 35, the taste improving effect was observed by adding each sweetener composition to the stevia-containing butter roll. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 34] Acesulfame K-containing butter roll formulation 4 with acesulfame K-containing butter roll of Comparative Example 1 and Example 2-1. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-2. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 36.

As apparent from Table 36, the taste improvement effect was observed by adding each sweetener composition to the butter roll containing acesulfame K. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 35] Neotame-containing butter roll formulation 35 with neotame-containing butter roll, Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 37.

  As apparent from Table 37, the taste improving effect was observed by adding each sweetener composition to the butter roll containing neotame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 36] Aspartame-containing croissant formulation 36 with aspartame-containing croissant Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 38.

  As apparent from Table 38, the taste improving effect was observed by adding each sweetener composition to the croissant containing aspartame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 37] Comparative Example 1 and Example 1-1 were applied to the sucralose-containing croissant of the sucralose-containing croissant formulation 37. 1-2. 1-3. 1-4. 1-5. 1-6. 1-7. 1-8. 3-1. 3-2. 3-3. 3-4. 3-5. 3-6. 3-7. 3-8. 6-1. 6-2. 6-3. 6-4. 6-5. 6-6. 6-7. 6-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 12-1. 12-2. 12-3. 12-4. 12-5. 12-6. 12-7. 12-8. 13-1. 13-2. 13-3. 13-4. 13-5. 13-6. 13-7. 13-8. 15-1. 15-2. 15-3. 15-4. 15-5. 15-6. 15-7. 15-8. 18-1. 18-2. 18-3. 18-4. 18-5. 18-6. 18-7. 18-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 24-1. 24-2. 24-3. 24-4. 24-5. 24-6. 24-7. 24-8. 25-1. 25-2. 25-3. 25-4. 25-5. 25-6. 25-7. 25-8. 27-1. 27-2. 27-3. 27-4. 27-5. 27-6. 27-7. 27-8. 30-1. 30-2. 30-3. 30-4. 30-5. 30-6. 30-7. 30-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. 36-1. 36-2. 36-3. 36-4. 36-5. 36-6. 36-7. 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 39.

  As apparent from Table 39, the taste improving effect was observed by adding each sweetener composition to sucralose-containing croissants. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 38] Stevia-containing croissant with Stevia croissant formulation 38, Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 40.

  As is apparent from Table 40, the taste improving effect was observed by adding each sweetener composition to the croissant containing stevia. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 39] Acesulfame K-containing croissant with acesulfame K formulation 39 was compared with Comparative Example 1 and Example 2-1. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-2. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 41.

  As apparent from Table 41, the taste improving effect was observed by adding each sweetener composition to the croissant containing acesulfame K. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 40] Comparative example 1 and Example 1-1 to a neotame croissant of neotame croissant formulation 40. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 42.

  As apparent from Table 42, the taste improving effect was observed by adding each sweetener composition to the croissant containing neotame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 41] Aspartame-containing cooked bread with aspartame 41, Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 43.

  As apparent from Table 43, the taste improvement effect was seen by adding each sweetener composition to the cooking pan containing aspartame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 42] Comparative example 1 and Example 1-1. 1-2. 1-3. 1-4. 1-5. 1-6. 1-7. 1-8. 3-1. 3-2. 3-3. 3-4. 3-5. 3-6. 3-7. 3-8. 6-1. 6-2. 6-3. 6-4. 6-5. 6-6. 6-7. 6-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 12-1. 12-2. 12-3. 12-4. 12-5. 12-6. 12-7. 12-8. 13-1. 13-2. 13-3. 13-4. 13-5. 13-6. 13-7. 13-8. 15-1. 15-2. 15-3. 15-4. 15-5. 15-6. 15-7. 15-8. 18-1. 18-2. 18-3. 18-4. 18-5. 18-6. 18-7. 18-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 24-1. 24-2. 24-3. 24-4. 24-5. 24-6. 24-7. 24-8. 25-1. 25-2. 25-3. 25-4. 25-5. 25-6. 25-7. 25-8. 27-1. 27-2. 27-3. 27-4. 27-5. 27-6. 27-7. 27-8. 30-1. 30-2. 30-3. 30-4. 30-5. 30-6. 30-7. 30-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. 36-1. 36-2. 36-3. 36-4. 36-5. 36-6. 36-7. 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 44.

  As apparent from Table 44, the taste improving effect was observed by adding each sweetener composition to the cooking pan containing sucralose. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 43] Stevia-containing cooking pan Formula 3 Stevia-containing cooking pan, Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 45.

  As apparent from Table 45, the taste improving effect was observed by adding each sweetener composition to stevia-containing cooked bread. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 44] Comparative example 1 and Example 2-1 were used as cooking pans containing acesulfame K of acesulfame K. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-2. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 46.

  As apparent from Table 46, the taste improvement effect was observed by adding each sweetener composition to the cooking pan containing acesulfame K. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 45] A cooking pan containing neotame having a neotame formulation of neotame 45, Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 47.

  As apparent from Table 47, the taste improvement effect was seen by adding each sweetener composition to the cooking pan containing neotame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 46] Aspartame-containing bagel Formulation 46 To aspartame-containing bagels Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 48.

  As apparent from Table 48, the taste improving effect was observed by adding each sweetener composition to aspartame-containing bagels. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 47] Comparative Example 1 and Example 1-1. 1-2. 1-3. 1-4. 1-5. 1-6. 1-7. 1-8. 3-1. 3-2. 3-3. 3-4. 3-5. 3-6. 3-7. 3-8. 6-1. 6-2. 6-3. 6-4. 6-5. 6-6. 6-7. 6-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 12-1. 12-2. 12-3. 12-4. 12-5. 12-6. 12-7. 12-8. 13-1. 13-2. 13-3. 13-4. 13-5. 13-6. 13-7. 13-8. 15-1. 15-2. 15-3. 15-4. 15-5. 15-6. 15-7. 15-8. 18-1. 18-2. 18-3. 18-4. 18-5. 18-6. 18-7. 18-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 24-1. 24-2. 24-3. 24-4. 24-5. 24-6. 24-7. 24-8. 25-1. 25-2. 25-3. 25-4. 25-5. 25-6. 25-7. 25-8. 27-1. 27-2. 27-3. 27-4. 27-5. 27-6. 27-7. 27-8. 30-1. 30-2. 30-3. 30-4. 30-5. 30-6. 30-7. 30-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. 36-1. 36-2. 36-3. 36-4. 36-5. 36-6. 36-7. 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 49.

  As apparent from Table 49, the taste improving effect was observed by adding each sweetener composition to bagels containing sucralose. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 48] Stevia-containing bagels of Stevia-containing bagel formulation 48 were compared with Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 50.

  As apparent from Table 50, the taste improving effect was observed by adding each sweetener composition to the stevia bagels. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 49] Bags containing acesulfame K containing acesulfame K were added to bagels containing acesulfame K in Comparative Example 1 and Example 2-1. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-2. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 51.

  As apparent from Table 51, the taste improvement effect was observed by adding each sweetener composition to the bagels containing acesulfame K. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 50] A neotame-containing bagel with a neotame-containing bagel formulation 50 was added to Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 52.

  As apparent from Table 52, the taste improving effect was observed by adding each sweetener composition to the bag containing neotame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 51] Aspartame-containing folded pie Formulation 1 with aspartame-containing folded pie, Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 53.

  As is apparent from Table 53, the taste improving effect was observed by adding each sweetener composition to the folded pie with aspartame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 52] Comparative Example 1 and Example 1-1. Were added to the sucralose-containing folded pie of Formula 52. 1-2. 1-3. 1-4. 1-5. 1-6. 1-7. 1-8. 3-1. 3-2. 3-3. 3-4. 3-5. 3-6. 3-7. 3-8. 6-1. 6-2. 6-3. 6-4. 6-5. 6-6. 6-7. 6-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 12-1. 12-2. 12-3. 12-4. 12-5. 12-6. 12-7. 12-8. 13-1. 13-2. 13-3. 13-4. 13-5. 13-6. 13-7. 13-8. 15-1. 15-2. 15-3. 15-4. 15-5. 15-6. 15-7. 15-8. 18-1. 18-2. 18-3. 18-4. 18-5. 18-6. 18-7. 18-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 24-1. 24-2. 24-3. 24-4. 24-5. 24-6. 24-7. 24-8. 25-1. 25-2. 25-3. 25-4. 25-5. 25-6. 25-7. 25-8. 27-1. 27-2. 27-3. 27-4. 27-5. 27-6. 27-7. 27-8. 30-1. 30-2. 30-3. 30-4. 30-5. 30-6. 30-7. 30-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. 36-1. 36-2. 36-3. 36-4. 36-5. 36-6. 36-7. 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 54.

  As apparent from Table 54, the taste improving effect was observed by adding each sweetener composition to the folded sucral pie. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 53] Stevia-containing fold pie Formula 3 with Stevia-containing fold pie Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 55.

  As apparent from Table 55, the taste improving effect was observed by adding each sweetener composition to the stevia-containing folded pie. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 54] Acesulfame K-folded pie formulation 54 with acesulfame K-folded pie was compared with Comparative Example 1 and Example 2-1. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-2. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 56.

  As is apparent from Table 56, the taste improvement effect was observed by adding each sweetener composition to the folded pie with acesulfame K. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 55] Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 57.

  As apparent from Table 57, the taste improving effect was observed by adding each sweetener composition to the folded pie with neotame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 56] Aspartame-baked pudding with aspartame in the aspartame-baked pudding formulation 56, Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 58. In the prescription 56, MF is “milk fat” and SNF is “non-fat milk solid”. MF and SNF shown in the following prescriptions are also synonymous with prescription 56.

  As apparent from Table 58, the taste improvement effect was observed by adding each sweetener composition to the aspartame-baked pudding. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 57] A sucralose-containing baked pudding with a sucralose-containing baked pudding formulation 57 was compared with Comparative Example 1 and Example 1-1. 1-2. 1-3. 1-4. 1-5. 1-6. 1-7. 1-8. 3-1. 3-2. 3-3. 3-4. 3-5. 3-6. 3-7. 3-8. 6-1. 6-2. 6-3. 6-4. 6-5. 6-6. 6-7. 6-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 12-1. 12-2. 12-3. 12-4. 12-5. 12-6. 12-7. 12-8. 13-1. 13-2. 13-3. 13-4. 13-5. 13-6. 13-7. 13-8. 15-1. 15-2. 15-3. 15-4. 15-5. 15-6. 15-7. 15-8. 18-1. 18-2. 18-3. 18-4. 18-5. 18-6. 18-7. 18-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 24-1. 24-2. 24-3. 24-4. 24-5. 24-6. 24-7. 24-8. 25-1. 25-2. 25-3. 25-4. 25-5. 25-6. 25-7. 25-8. 27-1. 27-2. 27-3. 27-4. 27-5. 27-6. 27-7. 27-8. 30-1. 30-2. 30-3. 30-4. 30-5. 30-6. 30-7. 30-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. 36-1. 36-2. 36-3. 36-4. 36-5. 36-6. 36-7. 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 59.

  As apparent from Table 59, the taste improvement effect was observed by adding each sweetener composition to the baked pudding containing sucralose. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 58] Stevia-containing baked pudding with the Stevia-containing pudding formulation 58 was compared with Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 60.

  As apparent from Table 60, the taste improving effect was observed by adding each sweetener composition to stevia-containing baked pudding. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 59] Baked pudding with acesulfame K containing acesulfame K pre-filled pudding with acesulfame K was used in Comparative Example 1 and Example 2-1. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-2. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 61.

  As apparent from Table 61, the taste improvement effect was observed by adding each sweetener composition to the baked pudding containing acesulfame K. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 60] Comparative example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 62.

As apparent from Table 62, the taste improving effect was observed by adding each sweetener composition to the baked pudding with neotame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 61] Aspartame-containing sponge cake Formulation 1 aspartame-containing sponge cake Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 63.

  As apparent from Table 63, the taste improving effect was observed by adding each sweetener composition to the sponge cake containing aspartame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 62] Comparative Example 1 and Example 1-1. 1-2. 1-3. 1-4. 1-5. 1-6. 1-7. 1-8. 3-1. 3-2. 3-3. 3-4. 3-5. 3-6. 3-7. 3-8. 6-1. 6-2. 6-3. 6-4. 6-5. 6-6. 6-7. 6-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 12-1. 12-2. 12-3. 12-4. 12-5. 12-6. 12-7. 12-8. 13-1. 13-2. 13-3. 13-4. 13-5. 13-6. 13-7. 13-8. 15-1. 15-2. 15-3. 15-4. 15-5. 15-6. 15-7. 15-8. 18-1. 18-2. 18-3. 18-4. 18-5. 18-6. 18-7. 18-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 24-1. 24-2. 24-3. 24-4. 24-5. 24-6. 24-7. 24-8. 25-1. 25-2. 25-3. 25-4. 25-5. 25-6. 25-7. 25-8. 27-1. 27-2. 27-3. 27-4. 27-5. 27-6. 27-7. 27-8. 30-1. 30-2. 30-3. 30-4. 30-5. 30-6. 30-7. 30-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. 36-1. 36-2. 36-3. 36-4. 36-5. 36-6. 36-7. 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 64.

  As apparent from Table 64, the taste improving effect was observed by adding each sweetener composition to the sponge cake containing sucralose. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 63] Stevia-containing sponge cake of Stevia-containing sponge cake formulation 3 was compared with Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 65.

  As apparent from Table 65, the taste improving effect was observed by adding each sweetener composition to the sponge cake with stevia. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 64] Acesulfame K-containing sponge cake prescription 4 Acesulfame K-containing sponge cake, Comparative Example 1 and Example 2-1. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-2. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 66.

As apparent from Table 66, the taste improving effect was observed by adding each sweetener composition to the sponge cake containing acesulfame K. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.
[Test Example 65] A neotame sponge cake with neotame formulation 65 was added to a neotame sponge cake with Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 67.

  As apparent from Table 67, the taste improving effect was observed by adding each sweetener composition to the sponge sponge containing neotame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 66] Aspartame-containing caramel formulation 66 with aspartame-containing caramel, Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 68.

  As apparent from Table 68, the taste improving effect was observed by adding each sweetener composition to the caramel containing aspartame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 67] Comparative Example 1 and Example 1-1. 1-2. 1-3. 1-4. 1-5. 1-6. 1-7. 1-8. 3-1. 3-2. 3-3. 3-4. 3-5. 3-6. 3-7. 3-8. 6-1. 6-2. 6-3. 6-4. 6-5. 6-6. 6-7. 6-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 12-1. 12-2. 12-3. 12-4. 12-5. 12-6. 12-7. 12-8. 13-1. 13-2. 13-3. 13-4. 13-5. 13-6. 13-7. 13-8. 15-1. 15-2. 15-3. 15-4. 15-5. 15-6. 15-7. 15-8. 18-1. 18-2. 18-3. 18-4. 18-5. 18-6. 18-7. 18-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 24-1. 24-2. 24-3. 24-4. 24-5. 24-6. 24-7. 24-8. 25-1. 25-2. 25-3. 25-4. 25-5. 25-6. 25-7. 25-8. 27-1. 27-2. 27-3. 27-4. 27-5. 27-6. 27-7. 27-8. 30-1. 30-2. 30-3. 30-4. 30-5. 30-6. 30-7. 30-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. 36-1. 36-2. 36-3. 36-4. 36-5. 36-6. 36-7. 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 69.

  As is apparent from Table 69, the taste improving effect was observed by adding each sweetener composition to the sucralose-containing caramel. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 68] Comparative example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 70.

  As apparent from Table 70, the taste improving effect was observed by adding each sweetener composition to the stevia-containing caramel. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 69] Acesulfame K-containing caramel of acesulfame K-containing caramel formulation 69 was compared with Comparative Example 1 and Example 2-1. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-2. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 71.

  As apparent from Table 71, the taste improving effect was observed by adding each sweetener composition to caramel containing acesulfame K. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 70] Comparative example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 72.

  As is clear from Table 72, the taste improving effect was observed by adding each sweetener composition to the caramel containing neotame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 71] Comparative example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 73.

  As apparent from Table 73, the taste improvement effect was observed by adding each sweetener composition to the pizza containing aspartame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 72] Comparative Example 1 and Example 1-1. 1-2. 1-3. 1-4. 1-5. 1-6. 1-7. 1-8. 3-1. 3-2. 3-3. 3-4. 3-5. 3-6. 3-7. 3-8. 6-1. 6-2. 6-3. 6-4. 6-5. 6-6. 6-7. 6-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 12-1. 12-2. 12-3. 12-4. 12-5. 12-6. 12-7. 12-8. 13-1. 13-2. 13-3. 13-4. 13-5. 13-6. 13-7. 13-8. 15-1. 15-2. 15-3. 15-4. 15-5. 15-6. 15-7. 15-8. 18-1. 18-2. 18-3. 18-4. 18-5. 18-6. 18-7. 18-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 24-1. 24-2. 24-3. 24-4. 24-5. 24-6. 24-7. 24-8. 25-1. 25-2. 25-3. 25-4. 25-5. 25-6. 25-7. 25-8. 27-1. 27-2. 27-3. 27-4. 27-5. 27-6. 27-7. 27-8. 30-1. 30-2. 30-3. 30-4. 30-5. 30-6. 30-7. 30-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. 36-1. 36-2. 36-3. 36-4. 36-5. 36-6. 36-7. 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 74.

  As apparent from Table 74, the taste improving effect was observed by adding each sweetener composition to the sucralose-containing pizza. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 73] Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 75.

  As apparent from Table 75, the taste improving effect was observed by adding each sweetener composition to the pizza with stevia. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 74] Acesulfame K-containing pizza formulation 74 with acesulfame K-containing pizza was compared with Comparative Example 1 and Example 2-1. 2-2. 2-3. 2-4. 2-5. 2-6. 2-7. 2-8. 4-1. 4-2. 4-3. 4-4. 4-5. 4-6. 4-7. 4-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 7-1. 7-2. 7-3. 7-4. 7-5. 7-6. 7-7. 7-8. 8-1. 8-2. 8-3. 8-4. 8-5. 8-6. 8-7. 8-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 11-1. 11-2. 11-3. 11-4. 11-5. 11-6. 11-7. 11-8. 14-1. 14-2. 14-3. 14-4. 14-5. 14-6. 14-7. 14-8. 16-1. 16-2. 16-3. 16-4. 16-5. 16-6. 16-7. 16-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 19-1. 19-2. 19-3. 19-4. 19-5. 19-6. 19-7. 19-8. 20-1. 20-2. 20-3. 20-4. 20-5. 20-6. 20-7. 20-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 23-1. , 23-2. 23-3. 23-4. 23-5. 23-6. 23-7. 23-8. 26-1. 26-2. 26-3. 26-4. 26-5. 26-6. 26-7. 26-8. 28-1. , 28-2. 28-3. 28-4. 28-5. 28-6. 28-7. 28-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 31-1. 31-2. 31-3. 31-4. 31-5. 31-6. 31-7. 31-8. , 32-1. , 32-2. , 32-3. , 32-4. , 32-5. , 32-6. , 32-7. , 32-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. , 35-1. , 35-2. , 35-3. 35-4. , 35-5. , 35-6. , 35-7. 35-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 76.

  As is apparent from Table 76, the taste improving effect was observed by adding each sweetener composition to the acesulfame K-containing pizza. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 75] Neotame pizza with neotame pizza formulation 75 was added to Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 77.

As apparent from Table 77, the taste improving effect was observed by adding each sweetener composition to the pizza containing neotame. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 76] Stevia-containing potato chips Comparative Example 1 and Production Example 1-1. 1-2. 1-3. 1-4. 1-5. 1-6. 1-7. 1-8. 5-1. 5-2. 5-3. 5-4. 5-5. 5-6. 5-7. 5-8. 6-1. 6-2. 6-3. 6-4. 6-5. 6-6. 6-7. 6-8. 9-1. 9-2. 9-3. 9-4. 9-5. 9-6. 9-7. 9-8. 10-1. 10-2. 10-3. 10-4. 10-5. 10-6. 10-7. 10-8. 12-1. 12-2. 12-3. 12-4. 12-5. 12-6. 12-7. 12-8. 13-1. 13-2. 13-3. 13-4. 13-5. 13-6. 13-7. 13-8. 17-1. 17-2. 17-3. 17-4. 17-5. 17-6. 17-7. 17-8. 18-1. 18-2. 18-3. 18-4. 18-5. 18-6. 18-7. 18-8. 21-1. 21-2. , 21-3. , 21-4. 21-5. 21-6. 21-7. 21-8. 22-1. 22-2. 22-3. 22-4. 22-5. 22-6. 22-7. 22-8. 24-1. 24-2. 24-3. 24-4. 24-5. 24-6. 24-7. 24-8. 25-1. 25-2. 25-3. 25-4. 25-5. 25-6. 25-7. 25-8. 29-1. 29-2. 29-3. 29-4. 29-5. 29-6. 29-7. 29-8. 30-1. 30-2. 30-3. 30-4. 30-5. 30-6. 30-7. 30-8. 33-1. 33-2. 33-3. 33-4. 33-5. 33-6. 33-7. 33-8. 34-1. 34-2. , 34-3. , 34-4. , 34-5. , 34-6. , 34-7. , 34-8. 36-1. 36-2. 36-3. 36-4. 36-5. 36-6. 36-7. 36-8. After adding 2 g of the above sweetener composition to 10 g of water and completely dissolving it, 20 g of modified starch and 70 g of dextrin were added to 150 g of water and emulsified, and this was spray-dried to obtain a sweetener composition powder. 1.5 g of this powder was uniformly mixed with 100 g of dextrin to obtain a sweetener composition mixed powder. In the potato chips of formula 76, the d-xylose content in the potato chips was 100 ppm, the spirantol content was 0.3 ppm, the quinic acid was 10 ppm, the vanilla polyphenol-containing extract solid content was 200 ppm, and the green tea polyphenol-containing extract solid content was 100 ppm. And this powder was uniformly disperse | distributed on the surface so that it might be set to 40 ppm as solid content of an extract containing a Hermanus polyphenol. These potato chips were subjected to sensory evaluation based on the scoring criteria shown in Table 2, using a panel of 10 trained persons, with a sweetener composition-free product as a control. The results are shown in Table 78.

(Prescription 76)
1. 1. Slice the potatoes 2. Expose to water for 30 minutes 3. Thoroughly wipe off the water and dry by ventilation at 40 ° C for 20 minutes. 4. Fry for 3 minutes at 140 ° C. Disperse barbecue seasoning (made by Ogawa Kogyo Co., Ltd.) using stevia on the surface of potato chips

  As apparent from Table 78, the taste improving effect was observed by adding each sweetener composition to potato chips using stevia. Specifically, compared with the comparative example, the same Maillard flavor, taste intensity, and flavor profile as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 77] Stevia-containing white sauce Formulation 77 with stevia-containing white sauce in Comparative Example 1 and Example 1-1. ~ 36-8. Each of the sweetener compositions was added at 0.1% by mass, and a product with no sweetener composition added as a control was subjected to sensory evaluation based on the scoring criteria shown in Table 2 by a panel of 10 trained persons. The results are shown in Table 79.

  As apparent from Table 79, the taste improving effect was observed by adding each sweetener composition to stevia-containing white sauce. Specifically, compared to the comparative example, the same Maillard flavor and taste intensity as when saccharides such as sucrose were used were reproduced. Moreover, the improvement effect further increased by using a plurality of polyphenols in combination.

[Test Example 78]
Stevia composition-1
After adding 10 kg of stevia to 500 kg of water and completely dissolving it, Example 12-1. A sweetener aqueous solution containing d-xylose, spirantol, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 5 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 1 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 1 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 79]
Stevia composition-2
After adding 10 kg of stevia to 500 kg of water and completely dissolving it, Example 12-2. A sweetener aqueous solution containing d-xylose, ginger extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 5 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 2 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 2 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 80]
Stevia composition-3
After 10 kg of stevia was added to 500 kg of water and completely dissolved, Example 12-3. A sweetener aqueous solution containing d-xylose, red pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanus polyphenol was prepared by adding 5 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 3 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 3 of the present invention had a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced. Recognized.

[Test Example 81]
Stevia composition-4
After 10 kg of stevia was added to 500 kg of water and completely dissolved, Example 12-4. A sweetener aqueous solution containing d-xylose, a salamander extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 5 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 4 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 4 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 82]
Stevia composition-5
After adding 10 kg of stevia to 500 kg of water and completely dissolving it, Example 12-5. A sweetener aqueous solution containing d-xylose, peppermint extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanas polyphenol was prepared by adding 5 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 5 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 5 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced, and the taste improvement effect of the present invention was improved. Recognized.

[Test Example 83]
Stevia composition-6
After 10 kg of stevia was added to 500 kg of water and completely dissolved, Example 12-6. A sweetener aqueous solution containing d-xylose, pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hermanus polyphenol was prepared by adding 5 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 6 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 6 of the present invention has a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia has been reduced. Recognized.

[Test Example 84]
Stevia composition-7
After adding 10 kg of stevia to 500 kg of water and completely dissolving it, Example 12-7. The sweetener aqueous solution containing d-xylose, horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanasu polyphenol was prepared by adding 5 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 7 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 7 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 85]
Stevia composition-8
After 10 kg of stevia was added to 500 kg of water and completely dissolved, Example 12-8. The sweetener aqueous solution containing d-xylose, this horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanasu polyphenol was prepared by adding 5 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 8 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 8 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 86]
Stevia composition-9
After 10 kg of stevia was added to 500 kg of water and completely dissolved, Example 24-1. A sweetener aqueous solution containing 1-arabinose, spirantol, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 5 kg of the sweetener composition obtained in 1. above. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 9 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 9 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 87]
Stevia composition-10
After 10 kg of stevia was added to 500 kg of water and completely dissolved, Example 24-2. A sweetener aqueous solution containing l-arabinose, ginger extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 5 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 10 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 10 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced. Recognized.

[Test Example 88]
Stevia composition-11
After adding 10 kg of stevia to 500 kg of water and completely dissolving it, Example 24-3. By adding 5 kg of the sweetener composition obtained in 1 above, an aqueous sweetener solution containing l-arabinose, pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and red pepper polyphenol was prepared. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 11 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product of the present invention 11 had a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced. Recognized.

[Test Example 89]
Stevia composition-12
After adding 10 kg of stevia to 500 kg of water and completely dissolving it, Example 24-4. By adding 5 kg of the sweetener composition obtained in 1 above, an aqueous sweetener solution containing l-arabinose, salamander extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanasu polyphenol was prepared. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 12 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 12 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced, and the effect of improving the taste of the present invention was confirmed. Recognized.

[Test Example 90]
Stevia composition-13
After adding 10 kg of stevia to 500 kg of water and completely dissolving it, Example 24-5. A sweetener aqueous solution containing l-arabinose, peppermint extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 5 kg of the sweetener composition obtained in 1 above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 13 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 13 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced. Recognized.

[Test Example 91]
Stevia composition-14
After 10 kg of stevia was added to 500 kg of water and completely dissolved, Example 24-6. A sweetener aqueous solution containing l-arabinose, pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hermanus polyphenol was prepared by adding 5 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 14 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 14 of the present invention had a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced, and the taste improvement effect of the present invention was improved. Recognized.

[Test Example 92]
Stevia composition-15
After 10 kg of stevia was added to 500 kg of water and completely dissolved, Example 24-7. A sweetener aqueous solution containing l-arabinose, horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 5 kg of the sweetener composition obtained in 1. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 15 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 15 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced. Recognized.

[Test Example 93]
Stevia composition-16
After 10 kg of stevia was added to 500 kg of water and completely dissolved, Example 24-8. The sweetener aqueous solution containing 1-arabinose, this wasabi extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanus polyphenol was prepared by adding 5 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 16 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 16 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced. Recognized.

[Test Example 94]
Stevia composition-17
After adding 10 kg of stevia to 500 kg of water and completely dissolving it, Example 36-1. A sweetener aqueous solution containing d-xylose, l-arabinose, spirantol, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 5 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 17 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the present invention product 17 was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced. Recognized.

[Test Example 95]
Stevia composition-18
After 10 kg of stevia was added to 500 kg of water and completely dissolved, Example 36-2. A sweetener aqueous solution containing d-xylose, l-arabinose, ginger extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 5 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 18 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 18 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced. Recognized.

[Test Example 96]
Stevia composition-19
After 10 kg of stevia was added to 500 kg of water and completely dissolved, Example 36-3. A sweetener aqueous solution containing d-xylose, l-arabinose, red pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and red pepper polyphenol was prepared by adding 5 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 19 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 19 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 97]
Stevia composition-20
After 10 kg of stevia was added to 500 kg of water and completely dissolved, Example 36-4. The sweetener aqueous solution containing d-xylose, l-arabinose, a salamander extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanus polyphenol was prepared by adding 5 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 20 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 20 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 98]
Stevia composition-21
After adding 10 kg of stevia to 500 kg of water and completely dissolving it, Example 36-5. A sweetener aqueous solution containing d-xylose, l-arabinose, peppermint extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 5 kg of the sweetener composition obtained in 1 above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 21 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 21 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced. Recognized.

[Test Example 99]
Stevia composition-22
After 10 kg of stevia was added to 500 kg of water and completely dissolved, Example 36-6. A sweetener aqueous solution containing d-xylose, l-arabinose, pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hermanus polyphenol was prepared by adding 5 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 22 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 22 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 100]
Stevia composition-23
After 10 kg of stevia was added to 500 kg of water and completely dissolved, Example 36-7. A sweetener aqueous solution containing d-xylose, l-arabinose, horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 5 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 23 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product of the present invention 23 was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced. Recognized.

[Test Example 101]
Stevia composition-24
After 10 kg of stevia was added to 500 kg of water and completely dissolved, Example 36-8. The sweetener aqueous solution containing d-xylose, l-arabinose, this horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanas polyphenol was prepared by adding 5 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 24 of the present invention). The powder was dissolved in water so that the stevia concentration was 0.5% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product of the present invention 24 was given a Maillard flavor compared to the control, and that the bitterness / egg taste peculiar to stevia was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 102]
Sucralose composition-1
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 12-1. A sweetener aqueous solution containing d-xylose, spirantol, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 3 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 25 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 25 of the present invention was given a Maillard flavor as compared to the control, and that the sweetness and bitterness inherent after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 103]
Sucralose composition-2
After adding 10 kg of sucralose to 500 kg of water and completely dissolving it, Example 12-2. A sweetener aqueous solution containing d-xylose, ginger extract, quinic acid, vanilla polyphenol, green tea polyphenol, and humanus polyphenol was prepared by adding 3 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 26 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 26 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness inherent after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 104]
Sucralose composition-3
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 12-3. A sweetener aqueous solution containing d-xylose, red pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanus polyphenol was prepared by adding 3 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 27 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 27 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness inherent after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 105]
Sucralose composition-4
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 12-4. A sweetener aqueous solution containing d-xylose, a salamander extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 3 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 28 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 28 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness remaining after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 106]
Sucralose composition-5
After adding 10 kg of sucralose to 500 kg of water and completely dissolving it, Example 12-5. A sweetener aqueous solution containing d-xylose, peppermint extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanas polyphenol was prepared by adding 3 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 29 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 29 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness inherent after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 107]
Sucralose composition-6
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 12-6. A sweetener aqueous solution containing d-xylose, pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hermanus polyphenol was prepared by adding 3 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 30 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 30 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness remaining after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 108]
Sucralose composition-7
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 12-7. The sweetener aqueous solution containing d-xylose, horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanasu polyphenol was prepared by adding 3 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 31 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 31 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness remaining after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 109]
Sucralose composition-8
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 12-8. The sweetener aqueous solution containing d-xylose, this horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanasu polyphenol was prepared by adding 3 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 32 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 32 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness inherent after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 110]
Sucralose composition-9
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 24-1. A sweetener aqueous solution containing l-arabinose, spirantol, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 3 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 33 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 33 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness remaining after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 111]
Sucralose composition-10
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 24-2. A sweetener aqueous solution containing l-arabinose, ginger extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 3 kg of the sweetener composition obtained in 1 above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 34 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 34 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness inherent after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 112]
Sucralose composition-11
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 24-3. A sweetener aqueous solution containing l-arabinose, red pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanus polyphenol was prepared by adding 3 kg of the sweetener composition obtained in 1 above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 35 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 35 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness remaining after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 113]
Sucralose composition-12
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 24-4. By adding 3 kg of the sweetener composition obtained in 1 above, an aqueous sweetener solution containing l-arabinose, salamander extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanasu polyphenol was prepared. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 36 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 36 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness remaining after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 114]
Sucralose composition-13
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 24-5. A sweetener aqueous solution containing l-arabinose, peppermint extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanus polyphenol was prepared by adding 3 kg of the sweetener composition obtained in 1. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 37 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 37 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness remaining after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 115]
Sucralose composition-14
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 24-6. A sweetener aqueous solution containing l-arabinose, pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 3 kg of the sweetener composition obtained in 1 above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 38 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 38 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness inherent after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 116]
Sucralose composition-15
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 24-7. A sweetener aqueous solution containing l-arabinose, horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanus polyphenol was prepared by adding 3 kg of the sweetener composition obtained in 1. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 39 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 39 of the present invention was given a Maillard flavor compared to the control, and the sweetness and bitterness remaining after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 117]
Sucralose composition-16
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 24-8. The sweetener aqueous solution containing 1-arabinose, this horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanasu polyphenol was prepared by adding 3 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 40 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 40 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness remaining after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 118]
Sucralose composition-17
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 36-1. A sweetener aqueous solution containing d-xylose, l-arabinose, spirantol, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 3 kg of the sweetener composition obtained in 1. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 41 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 41 of the present invention was given a Maillard flavor compared to the control, and the sweetness and bitterness remaining after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 119]
Sucralose composition-18
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 36-2. A sweetener aqueous solution containing d-xylose, l-arabinose, ginger extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hermanus polyphenol was prepared by adding 3 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 42 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product of the present invention 42 was given a Maillard flavor compared to the control, and that the sweetness and bitterness remaining after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 120]
Sucralose Composition-19
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 36-3. A sweetener aqueous solution containing d-xylose, l-arabinose, red pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and red pepper polyphenol was prepared by adding 3 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 43 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 43 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness inherent after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 121]
Sucralose composition-20
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 36-4. The sweetener aqueous solution containing d-xylose, l-arabinose, a salamander extract, quinic acid, vanilla polyphenol, green tea polyphenol, and a hamanas polyphenol was prepared by adding 3 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 44 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 44 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness remaining after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 122]
Sucralose composition-21
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 36-5. A sweetener aqueous solution containing d-xylose, l-arabinose, peppermint extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 3 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 45 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 45 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness remaining after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 123]
Sucralose composition-22
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 36-6. A sweetener aqueous solution containing d-xylose, l-arabinose, pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hermanus polyphenol was prepared by adding 3 kg of the sweetener composition obtained in 1 above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 46 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 46 of the present invention was given a Maillard flavor compared to the control, and that the sweetness and bitterness inherent after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 124]
Sucralose composition-23
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 36-7. A sweetener aqueous solution containing d-xylose, l-arabinose, horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 3 kg of the sweetener composition obtained in 1 above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 47 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 47 of the present invention was given a Maillard flavor compared to the control, and the sweetness and bitterness remaining after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 125]
Sucralose Composition-24
After 10 kg of sucralose was added to 500 kg of water and completely dissolved, Example 36-8. The sweetener aqueous solution containing d-xylose, l-arabinose, this horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanas polyphenol was prepared by adding 3 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 48 of the present invention). The powder was dissolved in water so that the sucralose concentration was 0.1% by mass, and the taste was evaluated by 10 expert panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 48 of the present invention was given a Maillard flavor compared to the control, and the sweetness and bitterness remaining after sucralose was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 126]
Acesulfame K Composition-1
After adding 10 kg of acesulfame K to 500 kg of water and completely dissolving it, Example 12-1. A sweetener aqueous solution containing d-xylose, spirantol, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 49 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 49 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 127]
Acesulfame K Composition-2
After adding 10 kg of acesulfame K to 500 kg of water and completely dissolving it, Example 12-2. A sweetener aqueous solution containing d-xylose, ginger extract, quinic acid, vanilla polyphenol, green tea polyphenol, and humanus polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 50 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 50 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 128]
Acesulfame K Composition-3
After adding 10 kg of acesulfame K to 500 kg of water and completely dissolving it, Example 12-3. A sweetener aqueous solution containing d-xylose, red pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanus polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 51 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 51 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 129]
Acesulfame K Composition-4
After adding 10 kg of acesulfame K to 500 kg of water and completely dissolving it, Example 12-4. A sweetener aqueous solution containing d-xylose, a salamander extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 52 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 52 of the present invention has a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K has been reduced. Recognized.

[Test Example 130]
Acesulfame K Composition-5
After adding 10 kg of acesulfame K to 500 kg of water and completely dissolving it, Example 12-5. A sweetener aqueous solution containing d-xylose, peppermint extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 53 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 53 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 131]
Acesulfame K Composition-6
After adding 10 kg of acesulfame K to 500 kg of water and completely dissolving it, Example 12-6. A sweetener aqueous solution containing d-xylose, pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hermanus polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 54 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 54 of the present invention has a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K has been reduced. Recognized.

[Test Example 132]
Acesulfame K Composition-7
After 10 kg of acesulfame K was added to 500 kg of water and completely dissolved, Example 12-7. The sweetener aqueous solution containing d-xylose, horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanasu polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 55 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 55 of the present invention was given a Maillard flavor as compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 133]
Acesulfame K Composition-8
After adding 10 kg of acesulfame K to 500 kg of water and completely dissolving it, Example 12-8. The sweetener aqueous solution containing d-xylose, this horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 56 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 56 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 134]
Acesulfame K Composition-9
After adding 10 kg of acesulfame K to 500 kg of water and completely dissolving it, Example 24-1. A sweetener aqueous solution containing l-arabinose, spirantol, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 57 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 57 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 135]
Acesulfame K Composition-10
After 10 kg of acesulfame K was added to 500 kg of water and completely dissolved, Example 24-2. A sweetener aqueous solution containing l-arabinose, ginger extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in 1 above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 58 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 58 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 136]
Acesulfame K Composition-11
After adding 10 kg of acesulfame K to 500 kg of water and completely dissolving it, Example 24-3. A sweetener aqueous solution containing l-arabinose, red pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanus polyphenol was prepared by adding 6 kg of the sweetener composition obtained in 1 above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 59 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 59 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 137]
Acesulfame K Composition-12
After adding 10 kg of acesulfame K to 500 kg of water and completely dissolving it, Example 24-4. By adding 6 kg of the sweetener composition obtained in the above, an aqueous sweetener solution containing l-arabinose, salamander extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanasu polyphenol was prepared. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 60 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 60 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 138]
Acesulfame K Composition-13
After 10 kg of acesulfame K was added to 500 kg of water and completely dissolved, Example 24-5. A sweetener aqueous solution containing l-arabinose, peppermint extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 61 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 61 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 139]
Acesulfame K Composition-14
After 10 kg of acesulfame K was added to 500 kg of water and completely dissolved, Example 24-6. A sweetener aqueous solution containing l-arabinose, pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in 1 above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 62 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 62 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 140]
Acesulfame K Composition-15
After 10 kg of acesulfame K was added to 500 kg of water and completely dissolved, Example 24-7. A sweetener aqueous solution containing l-arabinose, horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanus polyphenol was prepared by adding 6 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 63 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 63 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 141]
Acesulfame K Composition-16
After 10 kg of acesulfame K was added to 500 kg of water and completely dissolved, Example 24-8. A sweetener aqueous solution containing l-arabinose, this horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanus polyphenol was prepared by adding 6 kg of the sweetener composition obtained in 1 above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 64 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 64 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 142]
Acesulfame K Composition-17
After adding 10 kg of acesulfame K to 500 kg of water and completely dissolving it, Example 36-1. A sweetener aqueous solution containing d-xylose, l-arabinose, spirantol, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 65 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 65 of the present invention has a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K has been reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 143]
Acesulfame K Composition-18
After 10 kg of acesulfame K was added to 500 kg of water and completely dissolved, Example 36-2. A sweetener aqueous solution containing d-xylose, l-arabinose, ginger extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 66 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 66 of the present invention was given a Maillard flavor compared to the control and that the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 144]
Acesulfame K Composition-19
After 10 kg of acesulfame K was added to 500 kg of water and completely dissolved, Example 36-3. A sweetener aqueous solution containing d-xylose, l-arabinose, red pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 67 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 67 of the present invention was given a Maillard flavor compared to the control, and the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 145]
Acesulfame K Composition-20
After 10 kg of acesulfame K was added to 500 kg of water and completely dissolved, Example 36-4. The sweetener aqueous solution containing d-xylose, l-arabinose, a salamander extract, quinic acid, vanilla polyphenol, green tea polyphenol, and a hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 68 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 68 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 146]
Acesulfame K composition-21
After 10 kg of acesulfame K was added to 500 kg of water and completely dissolved, Example 36-5. The sweetener aqueous solution containing d-xylose, l-arabinose, peppermint extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 69 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 69 of the present invention has a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K has been reduced. Recognized.

[Test Example 147]
Acesulfame K Composition-22
After 10 kg of acesulfame K was added to 500 kg of water and completely dissolved, Example 36-6. A sweetener aqueous solution containing d-xylose, l-arabinose, pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and humanus polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 70 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 70 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 148]
Acesulfame K Composition-23
After 10 kg of acesulfame K was added to 500 kg of water and completely dissolved, Example 36-7. A sweetener aqueous solution containing d-xylose, l-arabinose, horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of sweetener powder (Product 71 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 71 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced, and the taste improvement effect of the present invention Recognized.

[Test Example 149]
Acesulfame K Composition-24
After 10 kg of acesulfame K was added to 500 kg of water and completely dissolved, Example 36-8. The sweetener aqueous solution containing d-xylose, l-arabinose, this horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 10 kg of a sweetener powder (Product 72 of the present invention). The powder was dissolved in water so that the acesulfame K concentration was 0.4% by mass, and the taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 72 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to acesulfame K was reduced. Recognized.

[Test Example 150]
Neotame composition-1
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 12-1. A sweetener aqueous solution containing d-xylose, spirantol, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 73 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 73 of the present invention has a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame has been reduced, and that the taste improvement effect of the present invention has been reduced. Recognized.

[Test Example 151]
Neotame composition-2
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 12-2. A sweetener aqueous solution containing d-xylose, ginger extract, quinic acid, vanilla polyphenol, green tea polyphenol, and humanus polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of sweetener powder (Product 74 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the present product 74 is given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to Neotame has been reduced, and the taste improvement effect of the present invention has been reduced. Recognized.

[Test Example 152]
Neotame composition-3
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 12-3. A sweetener aqueous solution containing d-xylose, red pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanus polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of sweetener powder (Product 75 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 75 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 153]
Neotame composition-4
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 12-4. A sweetener aqueous solution containing d-xylose, a salamander extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 76 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 76 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 154]
Neotame composition-5
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 12-5. A sweetener aqueous solution containing d-xylose, peppermint extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 77 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 77 of the present invention has a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame has been reduced, and the taste improvement effect of the present invention has been reduced. Recognized.

[Test Example 155]
Neotame composition-6
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 12-6. A sweetener aqueous solution containing d-xylose, pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hermanus polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 78 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 78 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 156]
Neotame composition-7
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 12-7. The sweetener aqueous solution containing d-xylose, horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanasu polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 79 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 79 of the present invention was given a Maillard flavor compared to the control, and that the bitterness and irritation specific to the neotame diluted product were reduced, and the taste improvement of the present invention Recognized the effect.

[Test Example 157]
Neotame composition-8
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 12-8. The sweetener aqueous solution containing d-xylose, this horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 80 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 80 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 158]
Neotame composition-9
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 24-1. A sweetener aqueous solution containing l-arabinose, spirantol, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of sweetener powder (Product 81 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 81 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 159]
Neotame composition-10
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 24-2. A sweetener aqueous solution containing l-arabinose, ginger extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in 1 above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 82 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 82 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame was reduced. Recognized.

[Test Example 160]
Neotame composition-11
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 24-3. A sweetener aqueous solution containing l-arabinose, red pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanus polyphenol was prepared by adding 6 kg of the sweetener composition obtained in 1 above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of sweetener powder (Product 83 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 83 of the present invention had a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame was reduced, and that the taste improvement effect of the present invention was reduced. Recognized.

[Test Example 161]
Neotame composition-12
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 24-4. By adding 6 kg of the sweetener composition obtained in the above, an aqueous sweetener solution containing l-arabinose, salamander extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanasu polyphenol was prepared. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 84 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 84 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 162]
Neotame composition-13
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 24-5. A sweetener aqueous solution containing l-arabinose, peppermint extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 85 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 85 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 163]
Neotame composition-14
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 24-6. A sweetener aqueous solution containing l-arabinose, pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in 1 above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of sweetener powder (Product 86 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 86 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame was reduced. Recognized.

[Test Example 164]
Neotame composition-15
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 24-7. A sweetener aqueous solution containing l-arabinose, horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanus polyphenol was prepared by adding 6 kg of the sweetener composition obtained in 1. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 87 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, a majority of the panels recognized that the product 87 of the present invention has a Maillard flavor compared to the control, and that the bitterness and irritation unique to the neotame diluted product has been reduced, improving the taste of the present invention. Recognized the effect.

[Test Example 165]
Neotame composition-16
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 24-8. A sweetener aqueous solution containing l-arabinose, this horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanus polyphenol was prepared by adding 6 kg of the sweetener composition obtained in 1 above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 88 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of panels recognized that the product 88 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 166]
Neotame composition-17
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 36-1. A sweetener aqueous solution containing d-xylose, l-arabinose, spirantol, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 89 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the present invention product 89 has a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame has been reduced, and the taste improvement effect of the present invention has been reduced. Recognized.

[Test Example 167]
Neotame composition-18
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 36-2. A sweetener aqueous solution containing d-xylose, l-arabinose, ginger extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 90 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 90 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 168]
Neotame composition-19
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 36-3. A sweetener aqueous solution containing d-xylose, l-arabinose, red pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 91 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 91 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 169]
Neotame composition-20
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 36-4. The sweetener aqueous solution containing d-xylose, l-arabinose, a salamander extract, quinic acid, vanilla polyphenol, green tea polyphenol, and a hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 92 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product of the present invention 92 was given a Maillard flavor compared to the control, and that the bitterness and irritation unique to Neotame were reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 170]
Neotame composition-21
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 36-5. The sweetener aqueous solution containing d-xylose, l-arabinose, peppermint extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in 1. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 93 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product of the present invention 93 was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 171]
Neotame composition-22
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 36-6. A sweetener aqueous solution containing d-xylose, l-arabinose, pepper extract, quinic acid, vanilla polyphenol, green tea polyphenol, and humanus polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 94 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 94 of the present invention was given a Maillard flavor compared to the control, and that the bitterness / irritant taste peculiar to neotame was reduced, and the taste improvement effect of the present invention was confirmed. Recognized.

[Test Example 172]
Neotame composition-23
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 36-7. A sweetener aqueous solution containing d-xylose, l-arabinose, horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and hamanas polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray-dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of sweetener powder (Product 95 of the present invention). The powder was dissolved in water so that the neotame concentration was 0.1% by mass, and the taste was evaluated by a master panel of 10 persons with no addition of the sweetener composition of the present invention as a control. As a result, the majority of the panels recognized that the product 95 of the present invention has a Maillard flavor compared to the control, and that the bitterness and irritation unique to the neotame diluted product has been reduced, and the taste improvement of the present invention has been reduced. Recognized the effect.

[Test Example 173]
Neotame composition-24
After adding 1 kg of neotame to 500 kg of water and completely dissolving it, Example 36-8. The sweetener aqueous solution containing d-xylose, l-arabinose, this horseradish extract, quinic acid, vanilla polyphenol, green tea polyphenol, and Hamanus polyphenol was prepared by adding 6 kg of the sweetener composition obtained in the above. The aqueous solution was spray dried at an inlet temperature of 120 ° C. and an outlet temperature of 80 ° C. to obtain 6 kg of a sweetener powder (Product 96 of the present invention. The powder was dissolved in water so that the neotame concentration was 0.1% by mass). The taste was evaluated by 10 mastery panels with no addition of the sweetener composition of the present invention as a control, and as a result, the majority of the panels of the present invention 96 were given Maillard flavor compared to the control. In addition, it was recognized that the bitterness / irritant taste peculiar to neotame was reduced, and the taste improvement effect of the present invention was recognized.

By adding the sweetener composition of the present invention to a baked food containing a high-intensity sweetener, or by adding the high-sweetness sweetener composition containing the sweetener composition of the present invention to a baked food. The unpleasant aftertaste peculiar to a high-intensity sweetener can be reduced, and the same Maillard flavor, taste intensity and flavor profile as when sucrose is used can be reproduced. Since the sweetener composition of the present invention is effective when added in a small amount, it can improve the unpleasant aftertaste of the high-intensity sweetener without affecting the original flavor of the baked food.

Claims (11)

A sweetener composition for a baked food containing a high-intensity sweetener comprising the following (A) to (D):
(A) d-xylose and / or l-arabinose (B) sensory stimulant (C) quinic acid or quinic acid-containing composition (D) vanilla bean fragrance component recovery residue from vanilla beans Hydrous organic solvent extract The sweetener composition according to claim 1, further comprising (E).
(E) High intensity sweetener   The sweetener composition according to claim 2, wherein the high-intensity sweetener is aspartame, sucralose, acesulfame K, stevia, or neotame. The sensory stimulant is ginger extract, capsicum extract, salamander extract, peppermint extract, pepper extract, horseradish extract, this horseradish extract, ginger essential oil, capsicum essential oil , Essential oil of pepper, essential oil of pepper, essential oil of pepper, radish essential oil, essential oil of horseradish, spirantol, plant extract containing spirantol, essential oil of plant containing spirantol, 6-gingerol, capsaicin, sun The sweetener composition according to any one of claims 1 to 3, which is one or more selected from the group consisting of shawl, l-menthol, piperine, and allyl isothiocyanate. The sweetener composition according to any one of claims 1 to 4, further comprising at least one of (F) and (G).
(F) Composition containing green tea polyphenol or green tea polyphenol (G) Composition containing rose family plant polyphenol or rose family plant polyphenol Compositions containing the Rosaceae plant polyphenols, sweetener composition of claim 5, wherein the consisting of water and / or polar organic solvent extract of Rosaceae plants. Including (A) to (D) below,
(A) d-xylose and / or l-arabinose
(B) Sensory stimulating substance
(C) Quinic acid or a composition containing quinic acid
(D) a composition containing vanilla polyphenol, obtained by extracting the vanilla bean residue after removing the aroma component with a water-containing organic solvent,
Compositions containing the quinic acid, coffee bean extract to hydrolysis, high sweetness, characterized in that it consists of coffee bean hydrolyzate containing quinic acid derivative obtained by purifying the hydrolyzed product A method for producing a sweetener composition for a baked food containing a sweetener. Including (A) to (D) below,
(A) d-xylose and / or l-arabinose
(B) Sensory stimulating substance
(C) Quinic acid or a composition containing quinic acid
(D) a composition containing vanilla polyphenol, obtained by extracting the vanilla bean residue after removing the aroma component with a water-containing organic solvent,
Compositions containing the quinic acid, the tea leaves to obtain an extract solution was extracted with water and then high intensity sweetener characterized by comprising a purified product obtained by treating purified adsorbent The extracts A method for producing a sweetener composition for a baked food containing a food material. Including (A) to (D) below,
(A) d-xylose and / or l-arabinose
(B) Sensory stimulating substance
(C) Quinic acid or a composition containing quinic acid
(D) a composition containing vanilla polyphenol, obtained by extracting the vanilla bean residue after removing the aroma component with a water-containing organic solvent,
The composition containing the vanilla polyphenol is composed of a purified product obtained by extracting the vanilla bean residue after removing the aroma component with a water-containing organic solvent to obtain an extract, and then purifying the extract with an adsorbent. A method for producing a sweetener composition for a baked food containing a high-intensity sweetener . A method for producing a high-sweetness sweetener-containing baked food , characterized in that the sweetener composition according to any one of claims 1 to 6 is kneaded into a dough and then baked. A method for improving the taste of a baked food containing a high-intensity sweetener, wherein the sweetener composition according to any one of claims 1 to 6 is kneaded into a dough and then baked.